Cheese Pudding Recipes

Steps:

• In a medium saucepan, whisk the milk, heavy cream, lemon zest, salt and 1/4 cup/50 grams sugar until combined. Place the saucepan over medium heat and bring to a simmer, stirring occasionally.
• While the mixture heats, whisk the remaining 1/2 cup/100 grams sugar and the cornstarch in a medium, heat-safe bowl. Add the egg yolks and whisk until the mixture forms a thick paste.
• When the milk mixture comes to a simmer, remove it from the heat. Whisking constantly, gradually add about a third of the hot milk mixture to the egg-yolk mixture in a slow, steady stream until combined. Transfer the contents of the bowl to the saucepan and whisk well to combine.
• Heat over medium-low and cook, whisking constantly, until the mixture begins to thicken, 6 to 8 minutes. (Once the mixture thickens, you may find it easier to switch to a silicone spatula for stirring.) Continue to cook, stirring constantly, until the mixture comes to a boil with large bubbles breaking at the surface, 2 to 3 minutes.
• Remove the saucepan from the heat, and whisk in the cream cheese and the vanilla. Strain the mixture through a fine-mesh sieve into a heat-safe bowl. Place plastic wrap directly on the surface of the pudding (this prevents a "skin" from forming) and refrigerate until chilled, at least 1 hour.
• Serve the pudding in bowls or on small plates. Top with crumbled cookies and fresh berries, if desired.

Steps:

• Bring the milk to the boil in a saucepan, place the breadcrumbs in a bowl, and pour the milk over. Stir in the cheese.
• In a bowl, lightly beat the eggs with mustard and with milk and breadcrumbs. Season. Blend with the above mixture.
• Butter a large, shallow 5 pint ovenproof dish well, and pour in the cheese pudding mixture. Bake in the oven at 350F for about 45 minutes, until lightly set and golden.
• Serve at once with a crisp salad that uses all of your favorite ingredients, with a lovely, herby dressing.

Steps:

• Preheat the oven to 300 degrees. Butter a four-quart baking dish.
• At the bottom of the baking dish, arrange a layer of one-half the bread. Layer the American and Swiss cheese slices over it. Layer the remaining bread on top.
• Combine the remaining ingredients in a mixing bowl and beat.
• Pour the mixture over the bread and cheese and let it stand for one hour at room temperature. Bake for one hour. Remove from the oven and serve immediately.

Steps:

• Preheat the oven to 350 degrees.
• Soak the bread in the milk for 15 minutes. Line the bottom of a 2 to 2 1/2 quart shallow casserole with a layer of bread soaked bread. Top with a layer of tomato sauce and mozzarella and some strips of ham. Continue layering, finishing last layer with bread topped with tomato sauce.
• Beat the eggs with Parmesan and pour the mixture over the bread. With a fork, pierce through layers until egg mixture is absorbed by bread. Dot the top with butter and bake for 45 minutes or until top if browned and puffed.
• While this is baking make a nice vegetable salad to accompany this dish.