Home › Recipes › Cream Curd Puffs

Cream Curd Puffs

Cheesecakes. Talmouses a la creme.

The same in form as the last, but sweet. Inclose a spoonful of the curd paste in a pastry bottom; egg over and dredge with sugar. 6 ounces of cream curd. 1/2 pint of milk. 1 ounce of sugar. 2 ounces of butter. 4 ounces of flour. 5 eggs. Salt. 2 teaspoonfuls of flavoring extract. Pie paste for the bottoms.

Make a cooked paste as for cream puffs--the butter and sugar boiled in the milk--flour stirred in, then the curd; the eggs beaten in one at a time, and flavoring added last.

These puffs can be partially filled with any of the creams or conserves, for making which, the directions have already been given.