Peel the carrots and roughly chop them into ½-inch rounds. Bring a medium-size saucepan of salted water to a boil and add the carrots. Cook for about 12 minutes, or until the carrots are crisp tender. Drain the carrots and let them cool for about 5 minutes.

Transfer the eggs, heavy cream, Neufchatel cheese, salt, pepper and cardamom and cooled carrots to the bowl of a blender and puree on high until very smooth. Divide the puree between six 4-ounce mason jars or other sealable, heatproof jars. Cap each container with a lid and lightly tighten the jars.

Assemble the sous vide machine according to manufacturer’s directions and preheat the water bath to 82 degrees C.

Transfer the jars to the water bath and cook for 1 hour. Carefully remove the jars from the water bath and let stand at room temperature for 30 minutes. Remove the lids to prevent any condensation from dripping onto the tops of the flan. Transfer the jars to the refrigerator, replace the lids and chill for at least 3 hours. The custards can be refrigerated for up to 5 days before serving.