Recipe: Parmigiano-Reggiano Pudding

PARMIGIANO-REGGIANO PUDDING
Source: Matthew Kinney's Big City Cooking: Recipes for a Fast-Paced World by Matthew Kenney, Joan Schwartz
Makes 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.