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Peel and cut up carrots
In a bowl, combine carrots, gruyere, 2 eggs, creme fraiche, salt, and nutmeg
Whisk the mixture until fully incorporated
Saute the carrots in butter with a little salt
After 5 minutes, add water and chicken bouillon or stock
Cook until carrots are completely soft
Puree the cooked carrots
Add the puree to the egg mixture and incorporate well until completely smooth
Season with salt and white pepper and mix well
Butter oven-safe dishes
Spoon the mixture about two-thirds of the way up each dish
Place dishes in a water bath (bain Marie)
Bake at 325 degrees for about 35 minutes until sides break away from edges
Flip onto a plate to serve