Parmesan Pudding

Name: Parmesan Pudding
Ingredients: 3 tablespoons unsalted butter; 1/4 cup plus 2 tablespoons all-purpose flour; 1 3/4 cups whole milk; 2/3 cup heavy cream; 1 extra-large egg; 1 extra-large egg yolk; 1 1/4 cups grated Parmigiano-Reggiano; Kosher salt

January 24, 2012

When it finally occurred to me that custards didn’t have to be sweet, I went on a savory custard kick, and I’ve never looked back. Once you learn the technique and feel comfortable with this custard recipe, you can play around with other variations, by adding sliced prosciutto, asparagus, or mushrooms. Be sure to bake it in a pretty dish, such as an old French earthenware or enameled gratin, that will look nice at the table.

Recipe notes

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