Cut the carrots into pieces.

Place carrots in a pan with a little salt, 3 cl of coconut milk, and 3 dl of water.

Cook over low heat for 25 minutes, until the carrots are tender.

In a blender, pour the creme fraiche, 10 cl of coconut milk, a large pinch of curry powder, coriander leaves, and the egg and egg yolk.

Add the drained carrots to the blender.

Mix until you have a very smooth cream.

Check for seasoning, add more salt or curry powder for a stronger taste.

Preheat oven to 200° F.

Pour the carrot mixture into ramekins.

Bake for 15-20 minutes.

The center of the cream should be a little soft, as it will harden as it cools.

For a single large cream, it will need to cook for about 40 minutes.

Let cool and place in the fridge for at least 2 hours.

Sprinkle with 1/2 teaspoon of powdered sugar and caramelize with a torch.

Refrigerate for half an hour. Be careful to not store longer, as the caramel will soften.

Sprinkle with coconut powder and a pinch of curry powder to serve.