How to Make It
Preheat oven to 350°F. Spray 6 (6-oz.) ramekins with cooking spray.
Add cane sugar and water to a medium saucepan. Bring to a boil over high, stirring occasionally until sugar dissolved. Cook, without stirring, until dark amber in color, about 2 minutes. Pour caramel evenly into each ramekin, coating the bottom.
Combine milk, carrot juice, coconut cream, maple syrup, vanilla, cinnamon, salt, nutmeg, and cloves in a medium saucepan. Bring to a simmer over medium, stirring constantly. Remove from heat and cool 5 minutes.
Whisk eggs in a medium bowl until smooth; gradually whisk hot milk mixture into beaten eggs, whisking constantly until well blended. Divide mixture evenly among ramekins (about 1/2 cup per ramekin). Place ramekins in a large baking dish, and fill dish with water halfway up the sides of ramekins. Carefully transfer baking dish to preheated oven.
Bake until flan is golden around the edges and center is slightly jiggly, 30 to 35 minutes. Remove dish from oven, and remove ramekins from water bath. Let stand at room temperature until fully cooled, about 30 minutes. Chill 1 hour.
When ready to serve, run a small, sharp knife around edges of the flan, and invert onto a plate or serving dish.