Wash and peel the carrots, then steam them until tender. Puree the carrots until very smooth; if needed, press through a fine mesh sieve. Let cool to room temperature.

Preheat the oven to 210°F (100°C).

Whisk the egg yolks with the cane sugar until the mixture becomes pale and creamy.

Add the heavy cream and mix, then stir in the carrot puree, and finally add the orange zest. Mix well.

Pour the mixture into ramekins and bake for 1 hour at 210°F (100°C). The custard will be slightly jiggly but will set in the refrigerator. Chill for at least 2 hours before serving.

Sprinkle cane sugar on top and caramelize with a kitchen torch. Enjoy!