Heat over medium heat, without stirring, until the sugar dissolves and forms a golden caramel.
Pour the caramel into the bottom of a pudding mold and spread it until it covers the entire surface.
Cook the vegetables: Wash and cut the vegetables into small pieces.
Steam or boil them until tender.
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.
