4 quarts whole milk
3/4 cup flour
1/2 rennet tablet
1/2 cup cold water
3 eggs, beaten
3/4 cup sugar
1/2 teaspoon salt
1 1/2 cups cream
1 teaspoon vanilla

Warm milk slightly. Make a thin paste of flour with part of the milk, stir into the milk. Soak rennet in water for 3 minutes. Add to milk and stir well. Let stand for 1 hour.

Put curds into cheesecloth and drain off whey. Combine eggs, sugar, salt, cream and vanilla with curds and mix well.

Bake for 1 hour at 325°F.

This recipe was in my mother's recipe file that she got from my grandmother. I have happy memories of my grandmother making this for dessert sometimes when we would make the long trip to visit her for Sunday dinners. I would like to share this recipe so that it lives on.

Submitted by: Amy Cole