Parmigiano Reggiano puddings with saffron
5 eggs
125 g milk
125 g cream
125 g Parmigiano Reggiano
Salt and pepper to taste
Saffron-flavoured béchamel:
50 g flour type “00”
50 g butter
500 ml milk
0.1 g saffron threads
Salt to taste
Butter for greasing
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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CONSORZIO DEL FORMAGGIO PARMIGIANO REGGIANO -Via Kennedy, 18, 42124 - Reggio Emilia - Italia - Tel. +39 0522 307741 - Fax +39 0522 307748 E mail: [email protected] - PEC: [email protected] - P. Iva e C. F.: 00621790351
