Preheat the oven to 325˚F. Simmer the carrots in water in a pot over medium-high heat until tender.

Whisk together the eggs, yogurt, ricotta cheese, Half & Half, Parmesan cheese, 1 ½ tablespoon maple syrup and the salt in a medium bowl. Pour into the bowl of a food processor fitted with a blade or a blender, add the carrots, and puree until very smooth.

Stir in the spices to taste.

Butter ½ cup ramekins, and spoon in the carrot batter. Place them in a large baking pan and fill the pan with water ⅔ of the way up the ramekins.

Bake for 35 minutes. Remove from the water and sit on a cooling rack for 10 minutes. Run a sharp knife around the edge, shake the ramekin a bit to loosen from the bottom, drizzle each ramekin with 1 teaspoon maple syrup, and flip out onto a plate.

Dust the tops with a very small pinch of nutmeg before serving.