Cut the broccoli florets and cook them in boiling, salted water. Drain and keep to one side.
Cut the cauliflower florets (reserve the stalks) and place them in a saucepan. Add the milk, double cream, salt, pepper and cook over a medium heat. Drain and keep to one side.
Cook the cauliflower stalks in the milk and double cream mixture. In a mixer, blend until the mixture becomes a liquid purée. Season, and add the ground nutmeg.
Measure out 1/2 litre of the purée (if it is too thick, add some crème fraiche) and add 4 eggs. Blend in a mixer. Grease a pasta bake mould (loaf tin) and line the bottom of the mould with aluminum foil. Turn the cauliflower and broccoli florets mixture into the mould. Top with the purée mixture and level out.
(45’)* Select on the display the program “Cauliflower Broccoli”: the ideal temperature and cooking time will appear automatically on the display.
Wait for the oven to pre-heat: the display will show you the oven temperature. Stand the mould on the enameled baking tray.
Place the tray on second shelf from the bottom of the oven. Pour 1litre hot water onto the enameled baking tray to double-boil the bake. Remove from the oven and allow to cool before removing the bake from the mould. The bake may be served cold. Otherwise, slice the bake, heat it up in the microwave oven and serve it hot accompanied by a suitable sauce.