By Sarah Lagrotteria

It felt like the gods were against me Tuesday morning.  The rain was torrential, my umbrella was “missing” (I know exactly who filched it and I’m legally stuck with him), and the only firm bell pepper I could find at the market fell out of of my shopping basket, out of the car and rolled all red and rosy into the nearest sewage drain.

Sigh.

But the world got a bit brighter when I pulled this savory Parmesan pudding out of the oven.  Mind you, the literal storm clouds had not cleared, hence the overcast image below, but my inner tempestuousness was soothed by satiny texture of this very rich, very impressive and very easy-to-do dish.  I served it alongside grilled lamb chops.  It needs something firm and strong tasting (lamb, beef, root vegetable ragu. etc.) to counteract all the soft cheesy-ness of the pudding.

Suzanne Goin’s Parmesan Pudding from Sunday Suppers at Lucques

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 seize 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 8×6-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.

xoxosl

Related posts:

1. Mushroom Barley Soup
2. Buttermilk Country Cake
3. Lemon Blueberry Pancakes
4. Chocolate, Oatmeal and Apricot cookies

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