Heat the oven to 325°F/160ºC.
Mix the puréed vegetable with the stock and cream in a saucepan, just to the boiling point.
Stir in the cheese and seasonings.
Whisk in the eggs in a bowl, and whisk the hot vegetable mixture in on top.
Stir in the herbs if you’re adding them.
Divide the mixture among eight buttered ramekins (or a casserole dish).
Set them in a bain marie and bake until set, about 25 minutes.
Chill thoroughly before serving so it sets (if you try to unmould it hot it will be quite sloppy).
If you like, you can make a herb-butter dressing for them: melt butter or heat olive oil, and stir in a herb such as sage (for squash pots) or mint (for pea pots) or basil (for tomato pots), etc...
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