From Season 8, Mexico—One Plate at a Time
- Prepare and bake the budins. Turn on the oven to 375 degrees. Bring a large pot of salted water to a boil, scoop in the florets and blanch for 2 minutes. Drain and let cool. In a large bowl, mix together the patty pans, fennel, onion, squash blossoms, cilantro and crema. Add the cauliflower, grated potato, 1 1/4 teaspoons salt and mix well. Fill six 8-ounce ramekins and arrange them on a rimmed baking sheet . Bake for 30 minutes or until the tops are golden brown.
- Make the crumb topping. While the budins are baking, heat the oil in a large (10-inch) skillet over medium. Once hot, add the bread crumbs and stir until crisp and brown, about 5 minutes.
- Finish the budins. Remove the ramekins from the oven and sprinkle on the shredded cheese. Return to the oven and continue baking until the cheese has melted, about 5 minutes. Top with the crispy bread crumbs. Serve warm or at room temperature.
Really Really good. I baked it in a casserole dish. The cheese is not listed as an ingredient? 3 cups of breadcrumbs is too much 1 cup is enough..I didn’t have squash blossoms or patty pan so I used yellow crook necks and zucchini. Could not have been better. I will make it again
What type of cheese would you suggest?
Hi Mary –
I think with the crema you would not also need cheese. But if you wanted – a nice crumbled goat would be delicious!
The directions state: remove from oven, add shredded cheese and return to oven til cheese melted. Then add breadcrumbs. Sooo – is the goat cheese still your recommendation?