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Peel and cut up carrots
In a bowl, combine gruyere, 2 eggs, creme fraiche, salt, and nutmeg; whisk until fully incorporated
Saute carrots in butter with a little salt
After 5 minutes, add water and chicken bouillon or stock
Cook carrots until completely soft, then puree
Add carrot puree to the egg mixture and incorporate well until completely smooth
Season with salt and white pepper; mix well
Butter oven-safe dishes
Spoon 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 plates to serve