Cut thickest part of carrot into six 1/8 inch slices. Scallop edges of each slice to resemble flower. Blanch slices in boiling salted water until tender. Remove with slotted spoon (retain water at boil) and drain well. Set one slice in bottom of each mold.

Add remaining one pound carrots to same water and boil until tender. Drain well. Puree in processor or blender. Transfer to medium bowl and sprinkle with flour. (Mixture can be prepared ahead to this point and refrigerated).

Blend eggs with cream in another bowl until lemon colored. Add salt, pepper and nutmeg. Mix well. Blend into pureed carrots. Divide mixture evenly among prepared pans. Cover each mold with buttered was paper. Arrange timbales in shallow baking dish and add enough boiling water to come halfway up the side of the molds. Bake timbales until set, about 30 minutes. Remove molds from water. Discard waxed paper. Let stand 5 minutes. Run tip of sharp knife around edge of timbales to loosen. Invert onto platter. Discard remaining waxed paper. Serve.