Parmesan Cheese Pudding

Name: Parmesan Cheese Pudding
Ingredients: 113 grams Parmesan cheese, grated (About 1/2 pound); 4 Eggs; 57 grams Butter, unsalted (About 2 ounces); 118 ml Milk (About 1/2 pint); 0 Puff pastry (optional) (For lining the pie dish)

A simple baked pudding featuring Parmesan cheese, eggs, and milk. Can be served as a savory side dish or light meal.

Ingredients

113 grams Parmesan cheese, grated (About 1/2 pound)
4 Eggs
57 grams Butter, unsalted (About 2 ounces)
118 ml Milk (About 1/2 pint)
0 Puff pastry (optional) (For lining the pie dish)

Instructions

1Preheat oven to 350°F (175°C). Grate the Parmesan cheese. Separate the eggs, placing the whites in a clean, dry bowl. Melt the butter and let it cool slightly.
2In a mixing bowl, cream the softened butter until light and fluffy. In a separate bowl, beat the egg yolks until well combined. If using, beat the egg whites to stiff peaks.
3Gradually mix the grated Parmesan cheese into the creamed butter. Then, mix in the beaten egg yolks. Slowly add the milk, mixing until well combined. If using, gently fold in the stiffly beaten egg whites.
4Butter a pie dish. If using puff pastry, line the edge of the dish with it. Pour the cheese mixture into the prepared dish. Sprinkle some grated Parmesan cheese over the top. Bake in the preheated oven for about 30 minutes, or until golden brown and set.
5Let the pudding cool slightly before serving. Serve warm.