Drain well and blend in a blender or food processor until pureed.
Prepare the pudding mixture: In a bowl, beat the eggs with the cream.
Add the vegetable puree, grated cheese, salt, pepper and nutmeg (if using).
Mix well until all ingredients are integrated.
Bake the pudding: Pour the pudding mixture into the caramelized pan.
Place the mold inside another larger container and add hot water until it reaches halfway up the pudding mold (bain-marie).
Bake in a preheated oven at 180°C (350°F) for 40-45 minutes or until the pudding is set.
To test if it’s ready, insert a toothpick into the center; If it comes out clean, the pudding is cooked.
Let it cool and unmold: Remove the pudding from the oven and let it cool completely to room temperature.
Refrigerate for at least 2 hours.
To unmold, run a knife around the edges of the pudding and turn it out onto a plate.
Serve: Serve the pudding cold or at room temperature.
Tips and variations: Vegetables: You can use as many vegetables as you like or whatever you have on hand.
Cheese: Grated cheese adds an extra touch of flavor and creaminess.
Herbs: Add chopped fresh herbs (parsley, thyme, etc.) to the pudding mixture for added flavor.
Sauce: You can accompany the pudding with a homemade tomato sauce or a light mayonnaise.
Enjoy your delicious vegetable pudding!
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