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- Eastern European
A traditional Slovakian dish made with eggs, milk, sugar, vanilla and nutmeg. The flavour is similar to that of sweet custard.
16 people made this
- 12 eggs
- 1 litre milk
- 200g caster sugar
- 1 tablespoon vanilla extract
- 1 pinch ground nutmeg
MethodPrep:10min ›Cook:30min ›Extra time:3hr drying › Ready in:3hr40min
- In an electric mixer, beat the eggs until mixed well.
- Transfer the eggs to a double boiler and stir in milk, sugar, vanilla and nutmeg. Cook over a medium heat for 30 minutes. Use a metal slotted spoon and constantly stir the bottom of the pan to prevent scorching.
- When the mixture looks just like cooked scrambled eggs, pour it carefully into a cheese cloth-lined colander. Carefully gather the ends of the cheese cloth in your hands and pull them together until the cheese forms into a ball. Tie the cheese cloth tightly at the top of the ball. Tie the cheese cloth ends over a tap and let hang for about 3 hours.
- Untie the cleese cloth and wrap the cheese cloth ball in cling film before refrigerating. The cheese will keep for about a week. Slice and serve.
Reviews & ratingsAverage global rating:(24)
Reviews in English (23)
This is the same recipe my family makes for Pascha; we call it hrudka. We have an additional step, though. After the hrudka has firmed up and been refrigerated for awhile, put it into a pan or onto a cookie sheet, top with a good pat of butter, and broil until the top browns. Let it cool, rewrap, and refrigerate again.-10 Apr 2007
My mom made this every year for Easter, but she never used sugar or vanilla or nutmeg, only a little salt. We loved it paired with ham on a sandwhich. Also, she told me never to used an electic mixer for the eggs but I dont know why. Also, I find it is an acquired taste, but I have to have it out at Easter, along with the horseradish beets.-22 Feb 2010