1/3 cup grated Parmesan cheese
1 and 1/2 cups heavy cream
6 eggs
Salt and black pepper to taste
To accompany
1 bunch of spinach
1/4 cup olive oil
2 cloves of garlic, minced
1/3 cup grated Parmesan cheese
1 and 1/2 cups heavy cream
6 eggs
Salt and black pepper to taste
To accompany
1 bunch of spinach
1/4 cup olive oil
2 cloves of garlic, minced
Place the Parmesan cheese, heavy cream, eggs, salt, and black pepper in a blender
Blend for 30 seconds
Pour into an 18cm mold, greased with olive oil
Bake in a preheated oven at 180°C, using a water bath, for 1 hour or until firm
If the top starts to brown before it's ready, cover with aluminum foil
Remove from the oven and reserve
Prepare the accompaniment: wash the spinach leaves and place them in a pot with a lid until wilted
Remove from heat, let cool, and squeeze out excess water
Heat the olive oil, add the garlic and fry until lightly browned
Add the spinach and stir well, always keeping it warm
Unmold the pudding and serve with the spinach on the side
Serve in 8 portions
355 calories per serving.
