Parmesan Cheese Pudding with Spinach Salad/Budini di Parmigiano Reggiano con Insalata di Spinaci

Directions

1. Olive oil spray four 3 x 1 1/2-inch ramekins and set aside.
2. Preheat oven to 300°F.
3. Pour cream into a medium size saucepan.  Dissolve the cornstarch in 1 tablespoon of water and add it to the cream, stirring carefully.  Place the saucepan on the stove and slowly bring to a boil, stirring occasionally.  Do not allow the cream to burn.
4. Whisk the eggs in a bowl and add the cheese, salt, nutmeg and lemon zest.
5. When cream has reached a boil, remove it from heat and add a little bit of the beaten eggs.  Stir quickly to bring the eggs up to temperature.  Slowly add the remaining egg mixture, stirring carefully.
6. Divide the mixture between the ramekins (about 1/2 cup each).
7. Place ramekins in a high-sided baking dish and slowly pour boiling water carefully around them up the sides to about 1-inch.  Bake for 25 minutes.
8. While the budini are cooking, prepare crispy Parmigiano Reggiano wafers.  Place a tablespoon of grated Parmigiano Reggiano on a sheet of parchment paper and flatten, giving it the shape of a circle: put in the microwave for 1 minute. (The cooking time will depend on the setting of the microwave, however the cheese should melt completely.)
9. Then remove the cheese crisp from the parchment paper, being careful not to burn yourself with the cheese.
10. Wait a few moments, then shape the wafer as you like.  When the budini are done cooking, let cool for 5 minutes, until firm.  Run a butter knife along the inside edge of each ramekin to release the budini.
11. TO SERVE
12. Place the spinach in a bowl.  Mix the dressing ingredients together and pour over spinach.  Toss well.
13. Place a cupful of the salad in the center of a dinner size plate. Place the budino in the center and add a couple of the parmesan crisps on the side.
14. Sprinkle the prosciutto crisps over the top.