Recipe: Cheese Pudding
Today I’m bringing another recipe from The International Cheese Recipe Book. Enjoy!
2 cups finely grated Swiss and Parmesan cheese, mixed
1 cup flour
4 eggs separated
1/4 cup butter
1 tsp salt
a dash of black pepper
Let butter stand at room temperature until soft. Slowly add egg yolks and beat until creamy. Add cheese, flour, salt and pepper, slowly stirring the butter and cheese mixture. Add the beaten egg whites. Mix well. Spoon mixture into a buttered 8-inch mold with cover. Place the mold on a pan of shimmering water. Steam for forty minutes. Loosen and place on heated plate. Serve.