Parmigiano Reggiano puddings with saffron

Appetizera few minutes24 months


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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