Sausage-Camembert Spoon Pudding

by0| PUBLISHED Jul 21, 2013 12:22 AM
Sausage-Camembert Spoon Pudding
OKLAHOMA RISING At first glance, Oklahoma City’s Ludivine appears to serve the type of familiar rib-sticking French bistro fare that sends diners all over America into food-induced comas: split beef bones with molten marrow and tomato jam; a croque tartine, a monster of a sandwich heavy with ham, bechamel sauce, and bubbling cheese, topped with a fried egg. But the side salad for that croque is made with foraged dock and chickweed, which lend a refreshing bittersweet crunch. It’s just one hint that this place is more complex than you might think. Jonathon Stranger and Russ Parsons, the young chefs and co-owners of Ludivine, are both Oklahoma City natives who left home to work under top chefs like Jean-Georges Vongerichten and David Burke. Pulled back by a desire to engage with the agricultural heritage of their hometown, they returned and opened this restaurant in 2010. Their cooking showcases Oklahoma sourcing at its best, from farm-raised Mangalitsa pork and bison to the same native plants that sustained the Choctaw tribe, the area’s first settlers. Keep reading Oklahoma Rising ». James Roper

Italian sausage and creamy Camembert cheese transform simple cornmeal spoon pudding into a rich side dish in this recipe from Ludivine restaurant in Oklahoma City. This recipe first appeared in our August/September 2013 Heartland issue with the story Oklahoma Rising.

Yield: serves 8


  • 3 tbsp. olive oil, plus more for greasing
  • 8 oz. raw spicy Italian sausage, casings removed
  • 3 egg whites
  • 1 cup chicken stock
  • <sup>1</sup>⁄<sub>2</sub> cup heavy cream
  • <sup>1</sup>⁄<sub>2</sub> cup cornmeal
  • 6 oz. Camembert or Brie cheese with the rind, cut into ¼" pieces
  • Kosher salt and freshly ground black pepper, to taste
  • Crème fraîche, for garnish
  • Aleppo pepper, for garnish
  • Finely chopped parsley, for garnish


  1. Heat oil in a 10" skillet over medium-high heat. Add sausage; cook, stirring and breaking up meat into large pieces, until browned, 5–7 minutes; set aside. Using a hand mixer, beat egg whites in a bowl until soft peaks form, 2–3 minutes; refrigerate until ready to use.
  2. Heat oven to 350°. Grease eight 4-oz. ramekins with olive oil. Boil stock and cream in a 4-qt. saucepan. Whisk in cornmeal; cook until slightly thick, 1–2 minutes. Stir in sausage, salt, and pepper; fold in egg whites and cheese. Spoon into ramekins; bake until set, 30–35 minutes. Garnish with Crème fraîche; sprinkle with Aleppo pepper and parsley.