Parmesan Pudding with Pea Sauce
Martha Stewart Living Television, March 2000
- 1 1/2 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups heavy cream
- 1 cup plus 2 tablespoons milk
- 1 1/2 cups Parmesan cheese, finely grated
- 2 teaspoons coarse salt
- 3 large egg yolks, lightly beaten
- 1 large whole egg, lightly beaten
- Sweet Pea Sauce (http://www.marthastewart.com/285776/sweet-pea-sauce)
- Sauteed Pea Shoots (http://www.marthastewart.com/260957/sauteed-pea-shoots)
- Vegetable oil spray, for pan
- Heat oven to 325 degrees. Spray a heatproof glass loaf pan (8 1/2-by-4 1/2-by-2 1/2) with vegetable oil spray, line bottom and sides with parchment paper, and set aside.
- In a medium saucepan over medium heat, melt butter. Add flour, and stir to combine. Cook until a paste forms, making sure mixture does not brown, about 5 minutes.
- In a medium bowl, combine cream and milk. Add to flour mixture, whisking constantly. Bring to a boil; add cheese and salt. Return mixture to a boil, whisking often.
- In a large bowl, whisk together egg yolks and whole egg. Remove pan from heat and whisk milk mixture into egg mixture.
- Strain through a fine-mesh sieve into prepared loaf pan. Make sure the liquid does not touch the top of the pan. Cover with parchment paper and foil. Line a pan large enough to hold the loaf pan with a clean kitchen towel. Fill pan with enough hot water to come 3/4 of the way up the sides of the loaf pan. Transfer to oven and bake for 1 1/2 to 2 hours. The pudding should still jiggle in the middle (the edges may be slightly rounded but not "souffleed").
- Remove from water bath and let cool to room temperature. Refrigerate overnight.
- Heat oven to 350 degrees. To serve, unmold the pudding onto a cutting board. Cut into 6 to 8 slices and place each slice on an ovenproof plate. Bake until the pudding is just warm, about 2 to 3 minutes. Pour pea sauce around pudding and garnish with pea shoots.
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