Title: Frau Moyer's Cheese Custard
Categories: Penn Pudding
Yield: 1 Servings
| 1 | qt | Milk |
| 5 | | Egg, separated |
| 1/4 | c | Butter, melted |
| | | *pastry |
| 1/2 | c | Sugar, pulverized |
| 1 | c | Cream |
| 1/4 | ts | Nutmeg, grated |
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.