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Cottage Cheese Custard
 
 

2 cups cottage cheese, sieved  4 eggs, slightly beaten  4 cups milk, scalded  3 tablespoons flour ¼ teaspoon salt ½ cup sugar ½ teaspoon lemon extract  ½ teaspoon vanilla Beat eggs slightly. Blend sugar, flour and salt and add to eggs. Add sieved cottage cheese and blend. Add scalded milk and stir until thoroughly mixed. Add lemon and vanilla extracts. Turn into casserole or custard cups bake in moderate oven (325° F.) over hot water until knife inserted in center comes out clean. Serve warm or cold with cream, sprinkling a little nutmeg or cinnamon on top if desired.

 
 
 

©2000 Leigh Ann Smyth. Duplication is prohibited.