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Sausage Camembert Spoon Pudding


Delicious individual spoon puddings baked with savory Italian sausage, cornmeal, egg whites, cheese, topped with tart crème fraîche, Aleppo pepper and parsley.

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


Servings 8
Adapted from


Step 1

Heat oil in a 10-inch 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°F. Grease eight 4-ounce ramekins with olive oil. Boil stock and cream in a 4-quart 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.

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