I was looking for the spelling of this egg custard, and found this. Our family always made this for Easter, and I have been doing it myself for the past 20 years. My mom's recipe was a dozen eggs and a quart of milk, nothing else. I also found that it is better to use a double boiler to lessen the possibility of burning it. I use a towel to form the cheese, and when cold, slice it and lather it with the horseradish and beet mixture. We called the beet and horse radish Huren (?) Was looking for the spelling of that as well.
I'm 74 years old, and never had it with any sweetener or other spices. But it wouldn't be Easter for me without it.
Christos Voskrese! Voistinu Voskrese!
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I was looking for the spelling of this egg custard, and found this. Our family always made...