Summer tomato pudding from The Splendid Table's How to Eat Weekends: New Recipes, Stories, and Opinions from Public Radio's Award-Winning Food Show by Lynne Rossetto Kasper and Sally Swift

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Notes about this recipe

  • chawkins on August 03, 2015

    Very good but quite involved. First you have to make the tomato sauce, then you have to grate the nutmeg, the Parmesan for the custard mixture and slice the other cheese, Jarlsberg in my case, then assemble. I wound up having an extra half cup of custard mix, the 8x8 dish was filled to the max. I baked according to direction for the various temperatures covered then uncovered, and at the end of the time period, the internal temperature of the mixture was only 137 degrees, not the 200 required, so had to put cover back on, ramped up the temperature and baked an extra half an hour.

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