Parmigiano Reggiano puddings with saffron

Whisk the eggs and mix in the Parmigiano Reggiano, milk, cream, salt and, if you like, a little pepper. Whisk well to prevent lumps forming, then pour into small greased foil cups. Arrange on a tray, cover with plastic wrap and steam bake for approximately 32 minutes at 175°F/80°C. In the meantime prepare the saffron-flavored béchamel. Coarsely chop the saffron threads and soak them in a bit of warm milk. Melt the butter and whisk in the sifted flour. Gradually pour in the hot milk and saffron, and keep whisking. Remove the béchamel from the heat before it is too thick and add a pinch of salt. Once the puddings are out of the oven, allow them to cool down. When lukewarm, turn them out onto a plate and dress with a ladleful of béchamel.