Butter for greasing
1/3 cup of grated Parmesan cheese
1 1/2 cups of heavy cream
6 eggs
Salt and black pepper to taste
To accompany
1 bunch of spinach
1/4 cup of butter
2 cloves of garlic, minced
Butter for greasing
1/3 cup of grated Parmesan cheese
1 1/2 cups of heavy cream
6 eggs
Salt and black pepper to taste
To accompany
1 bunch of spinach
1/4 cup of butter
2 cloves of garlic, minced
Preheat the oven to medium (350°F)
Grease a 18 cm diameter mold with butter
In a blender, blend Parmesan cheese, heavy cream, eggs, salt, and black pepper for 30 seconds
Pour into the prepared mold
Place in the oven in a water bath at 180°C for 1 hour, or until firm
If it starts to brown before that, cover the mold with aluminum foil
Remove from the oven and reserve
Prepare the accompaniment: wash the spinach leaves and sauté them in a pan with a lid until they wilt
Remove, let cool, and squeeze well
In the same pan, heat the butter, add the garlic and fry until it starts to brown
Add the spinach and stir well, mixing constantly
Unmold the pudding and serve with the spinach on the side.
