Parmesan Custard

• 150 g (5½ oz/1½ cups) finely grated Parmigiano-Reggiano parmesan
• 100

Combine the parmesan, milk and 100 ml (3½ fl oz) water in a saucepan over low–medium heat, stirring until the parmesan is melted. Reduce the heat to low and whisk in the beaten egg. Cook, stirring, until t