Ginger Carrot Flan

1 pound carrot peeled, sliced and steamed al dente
1 small onion chopped
1 T fresh grated ginger (or one tsp ginger powder)
2 Tablespoons maple syrup
1/2 tsp cinnamon
Pinch each of nutmeg, cloves and salt
1 c heavy cream
3 eggs
Heat oven to 375 degrees. Lightly grease a 9 x 13 inch baking dish.
Combine all ingredients in blender and puree until smooth. Pour liquid into baking dish. Place filled baking dish in a larger dish and fill the larger dish with water until water comes about halfway up side.
Bake for one hour until firm. Serve warm or at room temperature. Serves 6 – 8

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