Step 1

For the bechamel, melt butter in a small pan

Step 2

Whisk in flour, add warm milk and thicken

Step 3

Season with salt, white pepper and nutmeg

Step 4

Set aside to cool slightly

Step 5

For the spinach mixture, add spinach, garlic paste and half the bechamel to a blender and puree until completely smooth

Step 6

Transfer mixture to a bowl and add cornstarch, 2 egg yolks, cheese, salt and pepper

Step 7

Stir to combine

Step 8

For the carrot mixture, add boiled carrots and remaining bechamel to blender and puree until smooth

Step 9

Transfer to a bowl and add 2 egg yolks, ground walnuts, cheese, salt and pepper

Step 10

Stir to combine

Step 11

Preheat oven to 375°F

Step 12

Grease a charlotte pan with nonstick spray and line the bottom with a parchment circle the diameter of the bottom of the pan

Step 13

To a medium bowl, add the egg whites and beat until stiff peaks form

Step 14

Keep refrigerated until needed

Step 15

Add 1/3 of the whipped egg whites to the carrot mixture and gently fold to combine

Step 16

Add remaining egg whites to the spinach mixture and gently fold to combine

Step 17

Pour the carrot mixture in the bottom of the charlotte pan and add the spinach mixture to the top, being careful not to blend the layers

Step 18

Place pan into a Dutch oven or roasting pan and fill halfway with warm water for bain-marie

Step 19

Bake for about 2 hours or until set, but still slightly jiggly

Step 20

Cool in the pan for 30 minutes

Step 21

Run an offset spatula around the edge and invert flan onto a board or platter

Step 22

Serve immediately