4 egg yolks
6 egg whites
1 cup white sugar
1/6 teaspoon salt
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese
1 cup sour cream
1 tablespoon blue cheese
4 egg whites
1 cup white sugar
1 cup double cream
1/2 cup finely chopped fresh spinach (optional)
1 teaspoon Xanthan gum
1/2 cup nonfat sour milk
3/4 cup heavy cream
Place egg yolks in a saucepan of very close milk temperature (120) and water. Bring to a boil. Remove from heat.
Line a 12-cup casserole dish with foil and pour milk, white sugar, salt and vanilla over egg yolks. Add enlarged amounts of cream if desired.
Melt remaining 1/2 cup of cream in a lighter filling medium saucepan. Bring to a boil and then reduce heat to low and simmer. Time, if necessary, to cook until thick, about 15 to 20 minutes. Stir in spinach if desired. Casserole should be finely crumbled.