Beat egg yolks and sugar until lemon colored; set aside. Mix cornstarch with small amount of milk. Heat the remaining milk in saucepan; add cornstarch and stir until smooth and slightly thickened. Stir small amount of the cornstarch mixture (about 1 tsp or so) into egg yolks and sugar. Stir to mix well. Cook and stir the cornstarch and hot milk mixture, over medium heat until smooth and thick. Add carrots, butter, salt and bread crumbs; mixing well. Stir in cream and add sherry and nutmeg; blend well. Beat egg whites until they hold firm peaks. Fold in carrot mixture. Pour into greased 2 quart casserole. Place casserole in a larger pan of hot water and bake in preheated 300 degree oven for 30 minutes. Increase the heat to 350 degrees and continue baking 45 minutes or until knife inserted in center comes out clean.
