Our cheese is delicious on its own, but it's also very versatile in the kitchen.
Did you know you can even make Parmesan pudding? Here's the recipe.
Ingredients for Parmesan Pudding
The following ingredients are enough for 4 people. For cooking, you can use molds of different sizes or classic aluminum ramekins.
- 4 eggs
- 200g fresh grated Parmigiano Reggiano 24 months
- 200ml cream
- 200ml milk
- 20g flour
- Salt and pepper to taste
- A little butter for greasing the ramekins
Preparation
Pour the cream into a saucepan and sift in the flour, incorporating it well to avoid lumps. Season with salt and pepper and bring to a boil.
While the cream is heating, combine the Parmigiano Reggiano with the eggs and whisk.
When it boils, remove the cream from the heat and add it to the eggs little by little to temper them.
The pudding mixture is ready! All you have to do is butter the ramekins, pour in the mixture, and proceed with baking.
Baking
The best way to cook puddings and keep them perfectly moist is by steaming. Here's how to do it.
Arrange the molds in a baking dish with a sufficiently high rim and pour about an inch of water into the bottom. Bake in a preheated oven at 170°C for 25-30 minutes, checking the consistency occasionally.
When the puddings are cooked, let them cool so you can easily remove them from the molds.
They are excellent as an appetizer or a side dish for a meat course. You can serve them with a classic béchamel sauce or a homemade vegetable cream.
