Family Favorites - Cottage Cheese Custard



This is a recipe from Myrna’s and my childhood – our Swiss-German grandmother made it as pie filling – it makes an 8” pie. However, I have only found it in Norwegian community and church cookbooks – called Osta Kaka or cheesecake. Whatever you call it, it’s wonderfully easy and delicious.  
Very easy to make – only 4 main ingredients! Use full fat cottage cheese, and don’t overbake, to keep it from getting rubbery. We like it best cold. If you have one, a cloth in the bottom of the pan helps keep it from overcooking. I have used Splenda for baking in place of the sugar successfully.
Cottage Cheese Custard
½ cup sugar
2 large eggs
½ cup Heavy Cream -- or evap. milk, undiluted
8-12 Ounces Cottage Cheese -- full fat - 1/4 – 1/3 cup per dish
Cinnamon
Nutmeg
4 servings
• Mix sugar, eggs and cream at low speed or by hand with a whisk.
• Place 1/4-1/3 cup cottage cheese in each sprayed or greased 6 oz. custard cup.
• Divide egg mixture among cups. Sprinkle with cinnamon and nutmeg.
• Bake in four 6-oz. custard cups in 9" cake pan of water at 325°-350° for 40-45 minutes.  Use about 2-2 1/2 cups hot water for pan, or about 1/2 way up the custard cup.
• Let set in pan of hot water 10 minutes after removing from oven. Cool to room temperature on baking rack.
• CUSTARD IS DONE AT 180° ON AN INSTANT READ THERMOMETER.
• Serve lukewarm or chill in refrigerator. Makes about 2 -2 1/2 cups.
For Pie, pour into unbaked 8-9" pie shell, Bake at 400° for 10 minutes, reduce heat to 350° and bake until firm, 30 minutes.
Cost in 2013: $1.43 or 36¢ per serving.

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