Recipe: Frau Moyers Cheese Custard

Title: Frau Moyer's Cheese Custard
Categories: Penndutch, Desserts
Yield: 1 servings

1 qt Milk -
1/2 c Sugar, pulverized -
5 Egg, separated -
1 c Cream -
1/4 c Butter, melted -
1/4 ts 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.

Converted by MMCONV vers. 1.20



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