Recipe - Frau Moyers Cheese Custard

1 qt Milk
One half cup Sugar, pulverized
5 Egg, separated
1 cup Cream
One fourth cup Butter, melted
One fourth teaspoon Nutmeg, grated
*pastry

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 450F, on the bottom
of the oven, for 40 minutes. Serve at once. Source: Pennsylvania Dutch Cook
Book Fine Old Recipes, Culinary Arts Press, 1936.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini