Sausage-Camembert Spoon Pudding Recipe | SAVEUR

By CheeseDiva

Ingredients

• 3 tbsp. olive oil, plus more for greasing
• 8 oz. raw spicy Italian sausage, casings removed
• 3 egg whites
• 1 cup chicken stock
• 1 ⁄2 cup heavy cream
• 1 ⁄2 cup cornmeal
• 6 oz. Camembert or Brie cheese with the rind, cut into 1/4" pieces
• Kosher salt and freshly ground black pepper, to taste
• Crème fraîche, for garnish
• Aleppo pepper, for garnish
• Finely chopped parsley, for garnish

Details

Servings 8
Adapted from saveur.com

Preparation

Step 1

Heat oil in a 10" skillet over medium-high heat. Add sausage; cook, stirring and breaking up meat into large pieces, until browned, 5–7 minutes; set aside. Using a hand mixer, beat egg whites in a bowl until soft peaks form, 2–3 minutes; refrigerate until ready to use.

Heat oven to 350°. Grease eight 4-oz. ramekins with olive oil. Boil stock and cream in a 4-qt. saucepan. Whisk in cornmeal; cook until slightly thick, 1–2 minutes. Stir in sausage, salt, and pepper; fold in egg whites and cheese. Spoon into ramekins; bake until set, 30–35 minutes. Garnish with Crème fraîche; sprinkle with Aleppo pepper and parsley.