Preheat the oven to 250F. Peel the carrots and cut them into small dice. Put the carrots in a large saucepan with the sugar, salt and pepper and enough water to just cover the carrots. Bring to a boil, reduce heat and simmer uncovered for 20 minutes. Drain. In a mixing bowl whisk together the eggs, yolks, cream, chervil, salt and pepper. Divide the carrots among 6 individual tartlet pans and pour in the egg mixture. Bake for 40 minutes, until golden. Serve warm or hot, on a bed of lettuce.
