Parmesan Pudding with Toast, Prosciutto and Roasted Asparagus

Parmesan Pudding with Really Pale Toast, Proscuitto and Roasted Asparagus

Yeah, savory pudding. Weird! It was really good though, and this is a great meal for doing mostly in advance. (I like the asparagus warm, what can I say?) It was popular around here, too; one skeptical roommate was definitely converted. The process is simple, and the pudding can be served warm, cold, or at room temperature, so you can even make this a few days ahead. If you’re not me you can cook the asparagus in advance too — really, it is fine at room temp. Just a preference thing.

Parmesan Pudding with Toast, Prosciutto and Roasted Asparagus, adapted very slightly from Lottie + Doof

Parmesan pudding:
3/4 c. heavy cream
1/4 c. whole milk
1 clove garlic, minced fine
1-2 oz. Parmesan, grated fine
1 egg
1 egg yolk
salt & pepper to taste

Other stuff:
Roasted asparagus
Prosciutto (one package)
Toast

Make the pudding: Preheat the oven to 325F. Mix the milk, cream, garlic, salt, pepper and Parmesan in a saucepan and put it over low heat (maybe medium low, if you’re cooking on electric). Stir constantly as it heats, removing it from the heat after it’s scalded for a few minutes (i.e. tiny bubbles around the edges) and never letting it come to a full boil.

Beat the egg and yolk together and add the milk mixture very, very slowly, whisking constantly until about a third of the cream is in. Then pour the eggs into the cream, still whisking constantly. Pour it into three ramekins. Nestle them in a roasting pan or pie pan, then pour hot water around them (being careful not to splash it in the ramekins). Bake them for 25 minutes or so, until the edges are set and the center is wobbly, then take them out and let them cool in the pan of water.

Serve with toast, asparagus and prosciutto!

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~ by iliadawry on 8 July 2013.

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