Ingredients:1/2 cup milk1/4 cup heavy cream1/4 cup grated Gruyere cheese1/4 cup grated Parmesan cheese3 large egg yolks1/4 teaspoon salt1/4 teaspoon ground black pepper1/4 teaspoon cayenne pepper1/4 teaspoon nutmeg1 tablespoon unsalted butter1/2 cup bread crumbsDirections:1. Preheat the oven to 350 degrees F (175 degrees C).2. Combine the milk, cream, Gruyere cheese, Parmesan cheese, egg yolks, salt, black pepper, cayenne pepper, and nutmeg in a blender or food processor, and blend until smooth.3. Pour the mixture into a 9-inch pie plate. Dot the top with the butter. Sprinkle the bread crumbs over the top.4. Bake for 30 minutes, or until the custard is set and the top is golden brown.
Pour the quart of milk into an earthen bowl, stand in a warm place andallow 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 thiscurd or cheese, mash through a fine sieve and put into a mixing bowl.
Stirin the sweet cream, sugar, beaten egg yolks and melted butter; flavor withthe nutmeg.
Add the stiffly beaten egg whites.
Line an earthen pudding dishwith pastry and pour in the cheese custard and bake at 450-F, on the bottomof the oven, for 40 minutes.
Serve at once.
Ingredients
Directions
Pour the quart of milk into an earthen bowl, stand in a warm place andallow 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 thiscurd or cheese, mash through a fine sieve and put into a mixing bowl.
Stirin the sweet cream, sugar, beaten egg yolks and melted butter; flavor withthe nutmeg.
Add the stiffly beaten egg whites.
Line an earthen pudding dishwith pastry and pour in the cheese custard and bake at 450-F, on the bottomof the oven, for 40 minutes.
Serve at once.
