Prepare the base: In a saucepan, melt the butter and add the flour, mixing well to avoid lumps. Add the milk and cream and cook over low heat until you get a smooth cream.
Mix the ingredients: In a bowl, beat the eggs with the parmesan, salt, pepper and a pinch of nutmeg. Incorporate the milk and butter cream, mixing well.
Cook the tartrà: Pour the mixture into buttered molds and cook in a bain-marie in an oven preheated to 160°C for about 30-35 minutes, until the surface is golden.
Serve: Carefully unmold and accompany with cheese fondue or sautéed vegetables.
An elegant and perfect starter for a meal with the flavors of Piedmont! 😍 Will you try it?
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