Technically, this is called parmesan pudding. But that sounds sort of gross? Like the sweet-and-salty dessert craze went off the hinges, like bacon donuts. Bacon donuts actually sound amazing right now (c.o.a.f.g.), but this spread is more classic than bacon donuts. Bacon donuts are like Angie from Baby Mama. They’re hilarious, but they stick gum under the coffee table in Tina Fey’s apartment.* And they only work in the right circumstances. This custard or pudding or whatever (and The Boyfriend suggested, “I Can’t Believe It’s Not Butter … Parmesan”) is classy and delicious, though the name(s) are weird.
This spread reminded me of a lot of things I love, but a little different in a really wonderful way: like cream cheese, but fluffier; like butter, but nuttier; like cheese dip, but more spread-able. It was actually amazing.
This parmesan pudding was the perfect compliment to our springtime cocktail hour spread: roasted asparagus, arugula pesto, sourdough toast, and prosciutto. And we drank cucumber mint lemonades. We are basically the fanciest people ever. Are you jealous? You should be. BITCH, I DON’T KNOW YOUR LIFE. (Did you skip that link earlier from Baby Mama? Bad move.)
Also, recipes for the rest of the spread coming soon! Subscribe to leighto-greato to get email updates as they roll out this week…
- ¾ cup heavy cream
- ¼ cup whole milk
- 1 small garlic clove, minced
- 1 oz. chunk Parmesan, grated
- ½ t. sea salt
- 1 large egg
- 1 large egg yolk
- Preheat the oven to 325°F. Combine cream and milk in a medium bowl. Pour half of the mixture into a pot, add the garlic, Parmesan, and salt, and set over medium heat. Let the liquid come to a simmer and cook for 1 minute, then turn off the heat. Whisk the hot mixture until it is smooth.
- Combine the egg, egg yolk with the remaining cold cream mixture and whisk thoroughly. Slowly whisk in the hot blended mixture.
- Pour the mixture into a loaf pan (I used this because I didn't have a small gratin dish, which would probably work better). Fold a small kitchen towel into a square, put it into a large baking dish, and set the gratin dish on top. Pour enough water into the large baking dish to come to about an inch from the rim. This water bath will keep the pudding from drying out and help it cook evenly.
- Carefully put the dish(es) in the oven and cook 20-25 minutes, or just until the custard has set; it should be slightly firm around the edges but still wobbly in the middle. Remove the dish from the oven and let the whole apparatus cool on the stove top. Once the pudding is cool, you can throw out the water in the large baking dish. Serve the pudding at room temperature, spread on toast with prosciutto.
*Once, we had a fundraiser in college and they gave away an Arby’s giftcard as a door prize. (I don’t remember exactly, but it was either $50 or $100 giftcard to Arby’s. Way more than a normal human could ever hope to spend at Arby’s.) My girlfriends and I were sitting in a full theater, gossiping and not paying attention. The door prize drawing was happening on stage and no one drawn for the Arby’s card came forward to claim the prize. The MC announced that the first person to the stage could have the Arby’s card. My friend Haley crawled over at least 4 people to get out of her row and sprinted down to the stage to collect her prize. No one else moved a muscle. #coafg. We feasted at Arby’s for weeks. “I wish I was at an Arby’s because there’s better food and cooler people!”