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Frau Moyer’S Cheese Custard

Frau Moyer's Cheese Custard recipe image
This vintage recipe transforms simple milk into a luxurious, fresh cheese curd which becomes the base for a deeply flavorful custard. The result is a dense, creamy dessert with a subtle tang from the cheese balanced by sweet cream and nutmeg. It is a comforting, home-style treat that feels indulgent yet rustic. Perfect for Sunday dinners or special family gatherings, this baked custard offers a unique texture that is neither quite pudding nor quite cheesecake. The use of a pastry lining adds a delightful buttery contrast to the smooth, rich filling.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 402.1
Dietary: Gluten-free, Vegetarian
Description
This vintage recipe transforms simple milk into a luxurious, fresh cheese curd which becomes the base for a deeply flavorful custard. The result is a dense, creamy dessert with a subtle tang from the cheese balanced by sweet cream and nutmeg. It is a comforting, home-style treat that feels indulgent yet rustic. Perfect for Sunday dinners or special family gatherings, this baked custard offers a unique texture that is neither quite pudding nor quite cheesecake. The use of a pastry lining adds a delightful buttery contrast to the smooth, rich filling.
Ingredients
  • 1 quart Milk
  • 1/2 cups Sugar, pulverized
  • 5 whole Egg, separated
  • 1 cups Cream
  • 1/4 cups Butter, melted
  • 1/4 teaspoons Nutmeg, grated
  • 1 Pastry
Directions
  1. 1
    Pour the quart of milk into a bowl, place in a warm location, and allow it to sour and thicken until it resembles buttermilk or yogurt.
  2. 2
    Once the milk is thick, pour boiling water over it to help separate the curds from the whey.
  3. 3
    Line a colander with a cheesecloth bag, pour the milk mixture into it, and let it drain for 12 hours to form fresh cheese curd.
  4. 4
    Measure 1 cup of the drained curd, mash it through a fine sieve into a mixing bowl to create a smooth texture.
  5. 5
    Stir the sweet cream, pulverized sugar, beaten egg yolks, melted butter, and grated nutmeg into the sieved cheese.
  6. 6
    In a separate bowl, beat the egg whites until stiff peaks form, then gently fold them into the cheese mixture.
  7. 7
    Line an earthen pudding dish with pastry.
  8. 8
    Pour the cheese custard mixture into the pastry-lined dish.
  9. 9
    Bake at 450&# 194;°F (232ðC) on the bottom rack of the oven for 40 minutes, or until set.
  10. 10
    Serve immediately while warm.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 402.1kcal
% Daily Value *
Total Fat 28.3g44%
Saturated Fat 13.5g68%
Cholesterol 503.3mg168%
Sodium 347.4mg15%
Total Carbohydrate 13.4g5%
Dietary Fiber 0.0g0%
Sugars 13.4g
Protein 24.5g49%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The 12-hour draining time is crucial for developing the proper texture of the fresh cheese. Do not skip this step.

If you do not have time to make fresh cheese from milk, you can substitute 1 cup of fresh ricotta cheese, drained well, though the flavor will be slightly different.

Ensure the egg whites are beaten to stiff peaks before folding them in; this helps give the custard a lighter, airier texture despite the richness of the cheese and cream.

"Pulverized sugar" refers to sugar that has been ground to a very fine powder, similar to powdered sugar but without added cornstarch, to ensure it dissolves completely into the custard.

Keywords: custard, cheese, dessert, baking, vintage, cream, nutmeg, pastry, homemade, curd, milk, eggs, comfort food, traditional, rich, indulgent, homestyle, fresh cheese, pudding, baked
Read it online: https://www.chefs-mate.com/recipe/frau-moyers-cheese-custard-2/