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Cheese Balls with Crème Anglaise


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.


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.


Photography: Nechama Laitman.