Thursday, March 19, 2009

parmesan pudding

i am always impressed you have mastered many of these recipes as i slowly
try to wrap my head around them thinking they are more complicated then they
actually are. last night made the saffron chicken dish with parmesan pudding.
okay...that pudding is nuts! so yummy...a perfect side.
o x

Parmesan Pudding

3 tablespoons unsalted butter
1/4 cup plus 2 tablespoons of all purpose flour
1 3/4 cups whole milk (or low fat milk works great too)
2/3 cup heavy cream
1 extra-large egg
1 extra-large egg yolk
1 1/4 cups grated Parmigiano-Reggiano
Kosher salt
Preheat the oven to 350 degrees F.

Heat a medium pot over medium heat for 1 minute. Add the butter, and when it foams, whisk in the flour, 1 tablespoon at a time, and cook for about 5 minutes, being careful not to let the flour burn. Slowly pour in the milk and cream, whisking constantly to incorporate it. The butter and flour will sieze up and get pasty first. Continue whisking vigorously as you add the liquid, and the mixture will become smooth. Cook a few more minutes, until warm to the touch. Remove the pan from the heat.

Whisk the egg and egg yolk together in a small bowl. Slowly drizzle the eggs into the cream mixture, whisking continuously until combined. Stir in the cheese, and seaon with a heaping 1/2 teaspoon salt. Pour the mixture into an 8x6-inch (or equivalent) baking dish, and cover tightly with foil. Place the baking dish in a roasting pan, and add hot water tot he pan until it comes halfway up the outside of the custard dish. Place the pan in the oven and bake about 1 hour, until the pudding is just set.

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