Real Recipes From Real Home Cooks ®

parmesan pudding with pea puree

Recipe by
barbara lentz
beulah, MI

Unique flavor combination

yield 8 serving(s)
prep time 10 Min
cook time 2 Hr
method Bake

Ingredients For parmesan pudding with pea puree

  • 1 Tbsp
  • 2 Tbsp
  • 1 c
  • 3/4 c
    heavy cream
  • 1 lg
  • 2 lg
    egg yolks
  • 1 c
    grated parmesan cheese
  • salt and pepper
  • 1 1/2 c
    frozen sweet peas defrosted
  • 3/4 c
    chicken stock
  • 3 Tbsp
    heavy cream
  • salt and pepper

How To Make parmesan pudding with pea puree

  • 1
    Preheat oven 250 degrees. Butter each section of a mini meatloaf or mini bread pan and line it with parchment paper.
  • 2
    Melt the butter in a saucepan and whisk in the flour. Continue whisking and add the milk. Take it off the heat and slowly add the heavy cream, egg and egg yolks. Add the parmesan cheese and season with salt and pepper.
  • 3
    Pour into the prepared pan and place the pan in a larger pan with enough water in it to come half way up the sides. Cover with foil and bake for 2 hours. Sticking a knife in the center should come out clean.
  • 4
    Let cool and cover and refriderate overnight. To make the pea puree take the peas, chicken broth, cream and salt and pepper in a food processor. Add the puree to a saucepan and warm it up for about 1 to 2 minutes.
  • 5
    Take the pudding out of the refrigerator and unmold unto a baking sheet. Place it in a 350 degree oven to heat it up about 3 minutes.
  • 6
    Serve over the pea puree

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