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CHEESE CURD PUDDING

A Jefferson favorite

 

 

 



2 quarts milk
2 cups white wine
1/2 cup unsalted butter, melted and cooled
2 eggs
1 additional egg yolk
1/2 cup fine cake or cookie crumbs
Sugar to taste
Pinch of salt
2 tablespoons butter, melted for topping
1/4 cup white wine for topping
3 tablespoons sugar for topping
 

 

 

 

 

 



Pour the milk and wine into a stainless-steel pan and heat gently. Do not stir. After a few minutes a curd will form. Put a double piece of cheesecloth in a colander and drain the whey from the curd. Discard the whey.
Mix the curd with the butter.
Beat the eggs and add to the curd.
Stir in the crumbs and sweeten to taste, adding a pinch of salt.
Butter a one-quart baking dish and turn the mixture into it.
Bake in a 325 oven until set, about 30 minutes.
Serve with melted butter, wine, and
sugar sprinkled over the top.

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