Savory Carrot Flan

1 pound carrots, peeled and sliced
2 bay leaves
1 small onion, sliced
1 Tb grated peeled fresh ginger
1/4 cup fresh orange juice
1 tsp maple syrup
Pinch ground nutmeg
Pinch ground cinnamon
Pinch crumbled dried marjoram
1/2 cup evaporated skim milk
1/4 cup nonfat dry milk
1 large egg
1 large egg white

Heat the oven to 375. Grease a 1-quart baking dish with unsalted butter

Place the carrots, bay leaves, onion, ginger, and orange juice in a medium saucepan. Add water to cover the vegetables by about 1 inch. Cover and simmer over medium heat until you can pierce the carrots easily with a fork, about 30 minutes. Check often, adding more water as necessary to prevent burning. Drain any liquid that remains. Remove and discard the bay leaves.

Transfer the contents of the saucepan to a food processor. Add the maple syrup, nutmeg, cinnamon, marjoram, evaporated milk, dry milk, egg, and egg white. Process until smooth.

Pour the mixture into the baking dish. Place this dish in a larger dish. Pour water into the larger dish so that it comes halfway up the sides of the smaller. Bake for 1 hour, until firm and a knife inserted in the center of the flan comes out clean, adding more water to the larger dish as it evaporates. Serve hot or at room temperature, or chill thoroughly for about 3 hours and serve cold.