Creamy Vegetable Pudding: A Comforting Culinary Masterpiece That Pays Homage to Fresh Produce

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.