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ZUPPA REALE DEL DOTTORE SERAFINI
(MAKES 6 – 8 SERVINGS)

Ingredients
Unsalted butter for the pan
All-purpose flour for the pan
Freshly grated Parmesan cheese
4 large eggs
6 large egg yolks
4 cups milk
8 oz. fresh Mozzarella cheese, 2-3 days old, shredded
Zest of one lemon, finely chopped
½ teaspoon ground cinnamon
½ teaspoon rosemary
12 cups chicken or capon broth, preferable homemade, heated
Pinch saffron

Instructions
Preheat oven to 350 degrees F. Butter and flour a 10 x 14-inch baking pan.

In a bowl, place ¼ cup of the Parmesan cheese and add all the remaining ingredients except the broth. Mix well, then pour the mixture into the prepared pan. Set the pan in a larger one with high sides. Place both in the oven. Pour hot water into the larger pan to come halfway up the sides of the smaller pan.

Bake until the mixture is set, about 30 minutes. Carefully remove from the oven and cool the smaller pan on a rack. Unmold the custard and cut into 1-inch squares. This can be prepared in advance up to this point and refrigerated, well-covered with foil, overnight.

Divide the squares among individual soup bowls. Add enough broth to each to let the squares float and serve with additional Parmesan cheese.