Frau Moyers Cheese Custard Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 quart: Milk,
1/2 cup: Sugar, pulverized
5 each: Egg, separated
1 cup: Cream,
1/4 cup: Butter, melted
1/4 tsp: Nutmeg, grated
*pastry,
Directions:
Pour the quart of milk into an earthen bowl, stand in a warm place and
allow to thicken. When the milk is quite thick, pour boiling water
over it, put into a cheese cloth bag and let drain for 12 hours. Take
1 cup of this curd or cheese, mash through a fine sieve and put into
a mixing bowl. Stir in the sweet cream, sugar, beaten egg yolks and
melted butter; flavor with the nutmeg. Add the stiffly beaten egg
whites. Line an earthen pudding dish with pastry and pour in the
cheese custard and bake at 450-F, on the bottom of the oven, for 40
minutes. Serve at once. Source: Pennsylvania Dutch Cook Book - Fine
Old Recipes, Culinary Arts Press, 1936.
Source from luhu.jp
allow to thicken. When the milk is quite thick, pour boiling water
over it, put into a cheese cloth bag and let drain for 12 hours. Take
1 cup of this curd or cheese, mash through a fine sieve and put into
a mixing bowl. Stir in the sweet cream, sugar, beaten egg yolks and
melted butter; flavor with the nutmeg. Add the stiffly beaten egg
whites. Line an earthen pudding dish with pastry and pour in the
cheese custard and bake at 450-F, on the bottom of the oven, for 40
minutes. Serve at once. Source: Pennsylvania Dutch Cook Book - Fine
Old Recipes, Culinary Arts Press, 1936.
Source from luhu.jp