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             Home > Recipes > Parmigiano Reggiano puddings with saffron 
            Parmigiano Reggiano puddings with saffron

            Parmigiano Reggiano puddings with saffron

            course
            CourseAppetizer
            time1
            TimeA few minutes
            Ingredients
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            5 eggs

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            125 g milk

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            125 g cream

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            125 g Parmigiano Reggiano

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            Salt and pepper to taste

            Saffron-flavoured béchamel:

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            50 g flour type “00”

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            50 g butter

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            500 ml milk

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            0.1 g saffron threads

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            Salt to taste

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            Butter for greasing

            Prepare this recipe with
            24 months maturation
            slice
            Preparation

            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 cling film and steam bake for approximately 32 minutes at 80°C. In the meantime prepare the saffron-flavoured béchamel. Coarsely chop the saffron threads and soak them in a bit of warm milk. Melt the butter and whisk in the sifted flower, while stirring with a whisk. Gradually pour in the hot milk and saffron, and keep stirring. 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.

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