Jim Mueller, New Jersey & Maine
(Spread for crackers or a dip for vegetables)
1 C cream or half and half
1 T cornstarch
2 egg yolks
1/4 C good parmesan or other finely grated
hard cheese
1/4 C Raye’s Spicy Horseradish Mustard
Beat the egg yolks in a small bowl. Mix the cornstarch with the cold cream and scald together. Very slowly add the scalded cream mixture to the egg yolks. Cook this mixture in the double boiler (or in a small pan in a larger one, over water) until it coats a spoon well. Add the cheese and mustard. Mix well and pour into two custard cups. Set the custard cups in a pan of water and bake at 325° for about an hour. Remove and chill for several hours or overnight. The custard will not hold its shape when unmolded, therefore it is best to serve it right in the custard cup and surround it with crackers or vegetables.
