print this recipe email to a friend White Cheese Custard Makes 6 (1/2-cup) servings This is one of my very favorite custard recipes; I think the reason is that it's very unusual and really wonderful tasting. Find this recipe and more in Chef Paul Prudhomme's Fiery Foods That I Love. ingredients 1 cup sugar 1 cup milk 1 cup heavy cream 1 cup grated queso blanco cheese (or other bland white cheese, such as farmers cheese, white Cheddar, or Neufchâtel 1 large egg 2 large egg yolks 4 tablespoons sugar 2 tablespoons unsalted butter 2 teaspoons vanilla extract how to prepare CARAMEL:  Before you caramelize the cup of sugar, be sure to have 6 custard cups nearby-the caramel goes in the bottom, and you'll need to work quickly.  Heat the sugar in a 10-inch skillet over medium heat, stirring constantly to prevent burning, until the sugar melts and turns golden brown.  Don't worry if lumps develop-keep stirring and be sure the heat is not too high-and they will eventually melt.  Immediately remove the skillet from the heat and place 2 teaspoons of the caramelized sugar in the bottom of each custard cup.  CUSTARD:  Preheat the oven to 300o. Combine all the ingredients in a blender or food processor and process until combined.  Divide the mixture evenly among the custard cups.  Place the filled cups in a large deep pan and fill the pan with enough hot water to come three-fourths of the way up the sides of the cups.  Bake until the custards are set, about 1 to 1½ hours.  To test for doneness, insert a knife into a custard; if it comes out clean, the custards are done.  Serve at room temperature or chilled.  Copyright© 1995 by Paul Prudhomme

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