Cheese Balls with Crème Anglaise

Faigy Grossmann Recipe By
  • Cook & Prep: 2.5 h
  • Serving: 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.

Ingredients (14)

Cheese Mixture

Crumbs

Crème Anglaise

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.

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