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 Presentation
Starter or side dish.

Ingredients
For 4 servings:

• 4 eggs
• 200 g of Parmigiano Reggiano DOP
• 20 g of flour
• 200 ml of cooking cream
• 200 ml of milk (or cream)
• Salt and pepper

Preparation

1. Place the cream in a saucepan.
2. Dissolve the flour in a spoonful of water and add it to the cream, stirring.
3. Add a pinch of salt and pepper.
4. Place the saucepan over the heat and bring to a boil.
5. Whisk the eggs together with the grated Parmigiano Reggiano
6. Once the cream reaches a boil, remove it from the heat and add a bit to the beaten eggs with the Parmesan, mixing quickly to bring the eggs to temperature.
7. Allow the mixture to combine, then add the rest of the cream, stirring.
8. When the mixture is ready, grease small aluminum molds with a bit of butter and fill them.
9. Cook in a water bath for about 25 minutes at 180°C (350°F), until the puddings have set.
10. Once cooled, invert the puddings, decorate, and serve as desired.
    A good idea is to drizzle them with a little balsamic vinegar on a bed of pea puree or serve with slices of raw ham.

Allergens

• Parmigiano Reggiano DOP: milk allergens.
• Eggs: listed as allergens in EU Regulation 1169/2011.
• Cream: dairy allergens.

Notes

• The product should be prepared and handled under strict hygienic conditions.

Safety / Intended Use
This product can also be safely consumed by individuals with:

• Anorexia (weight loss)
• Mucositis (inflammation and lesions in the oral cavity)
• Xerostomia (dry mouth)
• Dysphagia (difficulty swallowing)

Not recommended for:

• Diarrhea.