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Begin by peeling and chopping the carrots.
In a skillet, sauté the carrots in butter with a pinch of salt for about five minutes.
Add water and chicken stock or bouillon, then cook until the carrots are completely tender.
Once soft, puree the carrots until they reach a smooth consistency.
In a separate bowl, whisk together the gruyère cheese, eggs, a spoonful of crème fraîche, a bit of salt, and nutmeg until well combined.
Mix the carrot puree into the cheese and egg mixture until it is completely smooth, adjusting with more salt and white pepper to taste.
Grease oven-safe ramekins or dishes with butter or oil.
Pour the mixture into the prepared dishes, filling them about two-thirds full.
Place the dishes in a bain-marie and bake in a preheated oven at 325°F (163°C) for approximately 35 minutes, or until the edges start to pull away from the sides.
After baking, remove from the oven, invert the flans onto plates, and serve as a side dish or a light lunch.