This looks divine. Parmesan pudding? Be still my beating heart! I think proscuitto, asparagus and parmesan together is one of my absolute favourites – definitely bookmarking this recipe – thanks for sharing! xx
I made this when I first got April Bloomfield’s cookbook. I wish I could say my pudding turned out as beautifully as yours, but I just couldn’t get mine to set up. Perhaps I should try again–the flavors were certainly wonderful together!
Any ideas on what to replace the Prosciutto with? I don’t eat meat, eggs & dairy yes but no meat. I was thinking eggplant bacon or sweet black Chinese eggplant. I don’t know what Prosciutto tastes like or the mouth feel. Any suggestions.
To get a taste to offset the parmesan flan, and no Meat, I Would make som oatmeal/malt thin chrisps .it’ S not ham, but the flavored Would be very good, i’ ll be making some to have with the flan and the ham..aspargus and watercress.
Hey Mix- There isn’t a good sub for prosciutto…but I am sure you’ll come up with something nice. Simply omitting it would be good if you want to still include asparagus. Once you try the pudding, I am sure you’ll have other ideas!
Hi Tim. I guess the garlic and cheese can clash though 1 small clove is not much to my Italian palate. Walnuts and honey are wonderful compliments to Parmesan and the crunch of the nuts would contrast nicely against the creamy pudding. You could even omit the toast at that point, though now it’s becoming a different recipe. (Which is what I like about this recipe. It’s a springboard.)
That being said garlic and honey is not something I’ve tried before. Nor have I tried honey and asparagus….
Wow, well this is awesome. I had no idea this type of thing even existed… now I feel like I’ve been missing out on so much. Thanks for sharing this, Tim. Oh! And about two days ago, I made the rhubarb fools (also from April Bloomfield) you shared a bit over a year ago, and they were amazing!! I was eating the vanilla-rhubarb compote by the spoonful, but it was even better (and prettier, which never hurts things) with the cardamom cream.
So glad somebody else besides me has the experience of “recipes that make it hard to talk about much else.” I feel like that happens to my husband and I every once in awhile, and in my head, I’m always thinking “this is so embarrassing…isn’t there ANYTHING else we can talk about besides this food?” haha.
Hey Amy- Yeah, I don’t think that would be very good. I don’t really want my puddings to have textures other than smooth and creamy. But polenta is delicious and would be good with asparagus in another recipe!
Thanks, Tim, for turning us on to this fantastic and adaptable recipe. I had to bake the pudding for 50 minutes to get it to set, but it was delicious! Husband had the leftover pudding for breakfast the next day, spread on an english muffin and topped with bacon and eggs. It was so good, it made me rethink my dislike of fried eggs.
I love this recipe. Sometimes when I make this I use just the tips. If so I arrange the toasts on a platter, & if I keep the spears whole I let the guests assemble the bites themselves. Way more fun, & the presentation is lovely.
Speaking of April Bloomfield – I am on my way to Spotted Pig now.
It takes some time, but it must be delicious!
Have you tried this with grated Gruyère instead of Parmesan? I’m asking because we have some amazing Gryuere cheese here in Greece, especially the one from the island of Naxos.
Thank you for sharing this.