100 gr of Parmigiano Reggiano
250 ml of liquid cream
10 gr of cornstarch
Salt and pepper
Butter for buttering
Heat the cream in a saucepan and add the cornstarch dissolved in a teaspoon of cold water, beat the two eggs with the salt and pepper.
Add the two beaten eggs and the Parmesan to the cream mixture and beat until the mixture is smooth.
Grease the molds and pour the mixture, keeping one centimeter free from the edge.
Cook in a bain-marie in a ventilated oven at 150 degrees for 20 minutes.
When cooked, wait for them to cool and remove from the mold, garnishing them with a few drops of balsamic vinegar.