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1
Preheat the oven to 375F.
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2
Spray a 9-inch square baking dish or six individual 6-ounce ramekins with cooking spray.
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3
Set aside.
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4
Bring a large pot of water to a boil over high heat.
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5
Add the kohlrabi and cook until slightly softened, 3 to 5 minutes.
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6
Place in a food processor and puree.
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7
Measure out 3 cups of the puree, saving leftovers for another use (such as a chilled soup).
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8
Set the puree aside.
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9
Place the eggs with the neufchatel, milk, cornstarch, Pickapeppa, salt, nutmeg, and pepper in the food processor.
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10
Buzz until very smooth.
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11
Add the 3 cups puree and half of the Parmesan and buzz to incorporate.
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12
Taste and, if necessary season with more pepper.
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13
Pour the pudding mixture into the prepared baking dish or into the individual ramekins.
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14
Place the dish or ramekins in a larger pan with hot water to come 1/2 inch up the sides of the dish or ramekins.
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15
Place the pan in the preheated oven and bake for 30 minutes.
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16
Remove from the oven and sprinkle the remaining Parmesan over the top.
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17
Return to the oven and continue baking until the cheese is melted and golden and the pudding is firm, browned, and does not stick to your finger when you touch its surface, another 20 to 30 minutes.
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18
Serve, hot or warm, cut into squares or inverted out of the ramekins.
