Preheat the oven to 150 ° C.
In a saucepan over low heat cook the mashed sugar until it forms an amber caramel without moving so as not to crystallize the sugar. When ready, add the butter and mix. Pour still hot in a mold for flan of 20 cm in diameter and let it harden. Grease the edges of the mold with butter and sugar and reserve.
For the flan, blend the carrot with milk, vanilla, cinnamon, cloves, ginger, walnuts, evaporated milk and cream cheese until you obtain a homogeneous mixture. Pour into a pot and heat over medium heat, meanwhile in a bowl beat the eggs with the condensed milk and add to the pot.
Cook the mixture of flan for about 5 minutes without stopping to move to a thick consistency, but taking care not to cook the egg.
Pour the preparation into the mold with the caramel carefully and bake in a bain-marie for about 1 and a half hours or until it is cooked. Cools lightly and demolishes.
In a bowl beat the cheese with the sugar and cream to beat until you get a consistent bitumen. Place the preparation in a sleeve and reserve in refrigeration.
In a pan over medium heat cook the carrots with butter until softened. Add the refined sugar and cook 5 minutes or until they are bright. Remove and cool.
Decorate the custard with cream cheese bitumen flowers, the caramelized carrot and refrigerate at least 2 hours before serving.
