Back to Prosciutto Recipes

Prosciutto Appetizer with Parma Custard

Number of servings (yield): 4 to 6

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.

Ingredients
  • 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
Instructions

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.

Type: Hors d'oerves
Notes:

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

Thoughts?

We’d love to hear your thoughts, ideas and comments on this recipe.