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Piedmont Savory Custard

This unusual savory custard with herbs is a traditional dish originally considered la povera cucina. Today it is served as an antipasto in many Piemontese restaurants.

Serves 4


2 tablespoons Filippo Berio extra virgin olive oil plus extra for greasing molds

1 onion, chopped

2 cloves garlic, minced

2 eggs plus 2 egg yolks

2 ounces Casutin

4 or 5 fresh sage leaves, chopped

2 tablespoons fresh rosemary leaves, chopped

2 cups milk

1/2 cup cream




4 ounces Beppino Occelli butter

Juice of 1 lemon

2 tablespoons chopped parsley

4 to 6 greased and floured small ramekins (about 4 ounces each)



Preheat the oven to 350°F.

In a small pan heat the olive oil and cook the onion until soft.  Stir in the garlic and cook until it softens.  Transfer to a large bowl.  Whisk in the eggs, yolks, cheese, sage, rosemary, milk, cream and salt and pepper to taste.

Pour into the ramekins and place in a water bath.  Bake until set.  Cool slightly, then unmold onto individual serving dishes.

Melt butter in small saucepan; stir in lemon juice and parsley; pour over the pudding molds.

This recipe is featured on show 2410 - Piedmont Veggies.


  1. Anthony Buono's avatar

    Anthony Buono

    I wish you would cease promoting name products that are not readily available to the average American. It would be helpful if you suggested alternatives. Just a suggestion.

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