Maxfacts

Parmesan ‘custard’

A great versatile lubricant for all kinds of vegetables, or small pasta shapes – or try with little chunks of ripe pear (or pear puree). Easy to make, and easy to vary, too – for example, you could replace the milk by beef stock.

Ingredients

• 150 ml milk
• 150 ml double cream
• 150 g freshly finely grated Parmesan
• salt, pinch of ground nutmeg

Method

1. In a saucepan, bring milk and cream to the boil. Reduce heat to a simmer. Add the Parmesan one tablespoon at a time, keep whisking the mixture until the cheese is incorporated before adding the next portion. Keep whisking until all cheese is used up and the sauce has the consistency of custard. Add a pinch of nutmeg, mix well. Season with salt (if any is required, Parmesan cheese is quite salty). If there are any lumps, pass sauce through a fine-meshed sieve before serving.