Clean the carrots, rinse and cut into slices. Cook in vegetable broth until tender, drain and mash. Now whisk with crème fraîche and eggs and season with salt, pepper and a pinch of nutmeg. Put the mixture into buttered ramekins and cook in a bain-marie at 175 degrees for 25 minutes. Turn out of the ramekins and bring to the table garnished with tarragon. Goes well with poultry dishes.