parmesan pudding with basil oil
Recipe type: side dish
  • 3 tablespoons unsalted butter
  • ¼ cup plus 2 tablespoons all-purpose flour
  • 1¾ cups 2% milk
  • ⅔ cup heavy cream
  • 2 large eggs
  • 1 large egg yolk
  • 1¼ cups grated Parmigiano-Reggiano
  • kosher salt
  • basil oil, for drizzling (recipe to be posted tomorrow)
  1. Preheat the oven 350 degrees F.
  2. Heat a medium pot over medium heat for 1 minute, then add butter. When it foams, whisk in the flour, 1 tablespoon at a time. Cook for 5 minutes, not allowing the flour to brown.
  3. Slowly pour in the milk and cream, whisking constantly to incorporate it. The butter and flour will get pasty at first, but whisk vigorously to make smooth. Cook a few more minutes, when it is warm to the touch (not hot).* Remove pan from heat.
  4. Whisk eggs and yolk in small bowl. Slowly drizzle the eggs into the cream mixture, whisking continously until combined.
  5. Stir in the cheese and season with a heaping ½ teaspoon of kosher salt.**
  6. Pour the mixture into a 7-inch round baking dish and cover tightly with foil. Place dish in a roasting pan and add hot water to pan until halfway up the outside of the baking (custard) dish.***
  7. Place pan in oven and bake for 65 minutes until the pudding is just set. Take out of pan very carefully. (I found it difficult to pull the dish out of the pan of water because I couldn't get a good grip on it without getting the hot pads wet.)
  8. Serve with a few fresh shavings of Parmesan and a drizzle of basil oil.
* If hot, allow to cool slightly before adding the eggs. Otherwise, you'll scramble your eggs when you add them to the hot liquid. Eggs like to be gently warmed and progressively heated in custard! Don't shock them! ** I felt this seasoning was PERFECT. I used Diamond Crystal Kosher salt. Why is this important? Different salts have different granularity, thus a tablespoon of one brand versus another may differ. *** See my extremely boring (but helpful!) calculations above the recipe.
Recipe by story of a kitchen at