Parmesan Pudding with Pea Sauce




Parmesan Pudding

• 1 1/2 tablespoons unsalted butter

• 3 tablespoons all purpose flour

• 1 cup milk

• 2 cups cream

• 2 teaspoons kosher salt

• 1 cup grated Parmesan cheese

• 1 egg yolk

• 1 whole egg

Pea Sauce

• 1 1/2 cups fresh or defrosted frozen sweet peas

• 3/4 cup chicken broth

• 3 tablespoons heavy cream

• 1/4 teaspoon kosher salt

• 1/8 teaspoon black pepper

• pea shoots (for garnish - optional)

Preheat oven to 325 degrees

Spray a loaf pan with vegetable spray (or a thin layer of butter) and line with parchment paper

Preheat oven toe 350 degrees. Butter a miniature (3 X 6) bread pan and line it with parchment paper.

Melt butter in a medium sized saucepan and whisk in the flour. Continue whisking until the mixture is bubbling and has the consistency of mashed potatoes. Slowly whisk in the light cream.

Off the heat, slowly add the milk, heavy cream, egg, and egg yolks, whisking well after each addition. Add the Parmesan cheese, stirring until fully incorporated. Stir in the salt and pepper.

Pour the pudding into the prepared pan and place the pan in a large pan filled with enough water to come half way up the sides of the bread pan. Cover with aluminum foil, gently place in the oven, and bake from about 2 hours. When the pudding is done, it will be somewhat firm and a knife inserted in the center will come out clean.

Let cool, then cover and refrigerate overnight.

To make the pea sauce: place the peas, chicken broth, cream, salt, and pepper in a blender and blend until smooth. Place in a small saucepan over very low heat and cook until warm - about 2 minutes.

To serve: unmold the pudding onto a cutting board. Cut into 6 to 8 sliced and place each slice in the center of a heatproof plate. Place plates in the oven and heat until the pudding is just warm, about 2 to 3 minutes.

Pour the sauce around the pudding sliced and garnish with the pea tendrils.