- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 1 clove garlic, minced
- 2 ounces finely grated Parmigiano Reggiano
- 1 teaspoon kosher salt
- 1/8 teaspoon cracked black pepper
- 2 large eggs, plus 2 egg yolks
- Louisiana Mushroom-Shrimp Antipasti (Sott'olio), for serving
- 'Nduja Breadcrumbs, for garnishing
- Shaved Parmesan, for serving, if desired
Combine the cream, milk, garlic, salt, and pepper in a medium heavy saucepan and bring to a simmer over medium heat. Whisk in the Parmesan.
In a separate bowl, whisk the eggs and egg yolks together and then whisk in 1/2 cup of the hot cream mixture.
While whisking, add the egg mixture to the hot cream mixture and continue to cook, stirring constantly, until the mixture thickens enough to coat the back of a wooden spoon, usually 30 seconds to 1 minute. Remove from the heat and quickly transfer the hot mixture to a heatproof pitcher or measuring cup with a pouring spout.
Preheat the oven to 325°F.
Spray or butter 4 or 6 shallow 4-ounce ramekins and divide the hot cream mixture evenly among the ramekins (will depend on the size and shape of your ramekins - shallow custard dishes work best since these are rich!). Place the ramekins into a baking dish large enough to hold them all in one layer, and add enough hot water to come halfway up the sides of the ramekins.
Bake in the center of the oven until the custards are just set, about 15 minutes.
Remove the custards from the water bath and let them cool on wire racks.
Serve the sformato at room temperature, garnished with the Mushroom Antipasti, a shaving of Parmesan if desired, and a sprinkling of the Nduja Breadcrumbs.