Skip to content-main content

Chefs Recipes

Prosciutto Appetizer with Parma Custard

Chef Timothy Caspare of New York City Specialist restaurant, Pasquale Jones and also formerly Charlie Bird, created this dish specifically to showcase the one-and-only Prosciutto di Parma at the whole-hog culinary competition Cochon555. This Parma Custard and Prosciutto Appetizer is simple to make with minimal ingredients yet is a beautiful and complex-looking dish. This prosciutto recipe is full of rich and traditional Italian flavors that will impress every guest. Serve this prosciutto appetizer with a medium-bodied white wine, such as a Pinot Grigio, to compliment the Parmigiano Reggiano custard.



  • 1 pint heavy cream
  • 3 ounces Parmigiano-Reggiano rind
  • 4 1/2 ounces Parmigiano-Reggiano, grated
  • Salt, to taste
  • 4 to 6 slices of Prosciutto di Parma
  • 3 large egg yolks


Preheat oven to 325 degrees Fahrenheit.

Bring cream to a simmer and add Parmigiana Reggiano rinds. Allow to steep for 20 minutes, then strain.

With a hand blender, blend the grated cheese into the cream, then strain. Adjust seasoning with salt as needed.

Prepare 4 to 6 ramekins with a nonstick cooking spray.

Add yolks to the Parmigiano Reggiano cheese cream mixture until fully incorporated. Portion the custard base between the ramekins.

Place the ramekins in a deep roasting pan; pour warm water into the roasting pan until the water level rises halfway up the ramekin. Bake ramekins for 15 minutes or until custard is barely set, with a jiggle to the touch.

To serve, top each custard with a slice of Prosciutto di Parma and serve warm.

Number of servings (yield): 4 to 6

Type: Hors d'oerves


*These can be made ahead of time, and rewarmed in a water bath in the same way they were cooked.

Largo Calamandrei, 1/A - 43100 Parma - Italy - Phone: 0521.246211 - Fax 0521 243983

© Copyright 2017. All rights reserved. Consorzio del Prosciutto di Parma