A moulded noodle custard flavoured with cheese, Nudel mit Kase (nood-dl’ mit kay-zeh) should be served with stewed beef or buttered mixed vegetables.
1 teaspoon butter
8 fl. oz. milk
3 egg yolks
2 teaspoon salt . llmmenthal or
Gruyere cheese, grated
8 oz. noodles, cooked and drained
Preheat the oven to warm 325°F (Gas Mark 3, 170°C). Using the butter, lightly grease a 2-pint ring mould. Set aside.
In a small saucepan, scald the milk over moderate heat (bring to just below boiling point). Remove the pan from the heat.
In a medium-sized mixing bowl, beat the egg yolks, salt, pepper, cayenne and parsley together with a wooden spoon. Slowly add the hot milk, stirring constantly. Stir in the grated cheese and the noodles.
Spoon the mixture into the prepared mould. Place the mould in a baking tin half filled with hot water. Place the tin in the oven and bake for 45 to 50 minutes or until the custard has set.
Remove the mould from the oven. Run
AT a sharp knife around the edge and un-mould the custard ring on to a warmed serving dish.