Cheese Balls with Crème Anglaise

 

• 

• Cooking and Prep: 2.5 h
• Serves: 15
• Contains:

Cheese balls have been a staple of our Shavuos kiddush for as far back as I can remember. This recipe is handed down from my grandmother and holds a special place in my heart. I added the crème anglaise to elevate the flavors and sweeten it up a bit.

READ MORE

Ingredients (14)

Cheese Mixture

• 1 pound (1/2 kilogram) farmer cheese

• 1 cup sugar

• 4 tablespoons flour

• 3/4 cup cream of wheat

• 3 eggs

• 2 tablespoons vanilla sugar

Crumbs

• 1 cup Gefen Cornflake Crumbs

  X

  

  Gefen Cornflake Crumbs

• 1/2 cup sugar

• 1 teaspoon cinnamon

• butter, for frying

Crème Anglaise

• 4 egg yolks

• 1/3 cup sugar

• 1 cup cream

• 2 teaspoons Gefen Vanilla Extract

  X

  

  Gefen Pure Vanilla Extract

Save To Recipe Box Select All IngredientsDeselect All Save To Shopping List

Start Cooking

Prepare the Cheese Balls

 

Yields 25-30 balls

1. Mix together the ingredients of the cheese mixture until smooth and refrigerate for one hour.

2. Bring a large pot of water to boil. Form cheese mixture into balls the size of a golf ball and drop into water. Cook for 15 minutes and allow to cool.

3. In a bowl, mix cornflake crumbs with sugar and cinnamon.

4. Heat butter in a frying pan. Roll cheese balls in cornflake crumbs and fry until golden brown.

Make the Crème Anglaise

1. Whisk egg yolks and sugar together in a small bowl until completely smooth.

2. Heat cream and vanilla in a small pot until bubbles start to form around the edge. Pour 1/2 cup of cream into the eggs and whisk vigorously.

3. Slowly add eggs back into pot of cream and keep stirring until the cream is thick enough to coat a spoon. Serve with the cheese balls.

Credits

Photography: Nechama Laitman.