Parmigiano Cream from Umami: The Fifth Taste by Keiko Nagae
Mix the egg yolks and granulated sugar in a bowl. Heat the milk, fresh cream and cheese in a saucepan until warm. Slowly mix half the heated milk mixture into the bowl of egg-sugar mixture, then re...
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Cooking tools:
- Instant-read thermometer
- Stove
- Mixing bowl
- Saucepan
- Spoon
Ingredients
- 70 g (2⅓ oz.) aged Parmigiano-Reggiano cheese (adjust quantity depending its age and quality)
- 100 g (3½ oz.) egg yolks
- 200 g (200 ml) milk
- 200 g (200 ml) fresh cream (35% fat)
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