PARMIGIANO-REGGIANO PUDDINGSource: Matthew Kinney's Big City Cooking: Recipes for a Fast-Paced World by Matthew Kenney, Joan SchwartzMakes 4 servings 2 egg yolks plus 1 egg 3/4 cup heavy cream 1 tablespoon butter 2 tablespoons flour 1/4 cup milk 3/4 cup light cream 2/3 cup finely grated Parmigiano-Reggiano cheese 1/4 teaspoon kosher salt 1/8 teaspoon freshly ground white pepper Preheat oven to 225 degrees. Bring a large pot of water to a boil over high heat. Butter four 6-ounce ramekins. In a medium bowl, whisk the egg yolks and the whole egg with the heavy cream and set aside. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook, stirring for 3 minutes. Remove from the heat and slowly whisk in the milk and light cream; then whisk in the egg-heavy cream mixture. Add the Parmigiano-Reggiano, stirring until fully incorporated. Stir in the salt and pepper and pour the mixture into the ramekins. Place the ramekins in a large pan and fill the pan with enough boiling water to come two-thirds up their sides. Cover with foil and bake until somewhat firm and a knife inserted in the center comes out clean, about 1 hour and 15 minutes. Serve the custards in the ramekins.
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