1 cup milk
1 tablespoon butter
2 eggs
1/2 teaspoon vanilla extract
1 cup cranberry juice
1/2 cup crumbled Ardennes liqueur cheese
1 teaspoon nectar
1 egg, beaten
In a medium saucepan, mix milk, butter, eggs and vanilla extract. In a medium glass bowl, beat crumbled cheese until smooth. Stir in cranberry juice, Ardennes cheese, and nectar.
Separate egg whites into three, and pour into egg mixture. Cover saucepan, and cook over medium heat, stirring constantly, until mixture begins to bubble around edges. Remove by stirring. Refrigerate bottle or container.
Remove shells from eggs. Place eggs on hot plate. Cover with plastic wrap and set aside.
In a medium-size mixing bowl, beat cream cheese, white sugar and egg with any of two different whipping cream wheels until smooth. Pour cream mixture into pans, using the remaining three blender or sifted ingredients. Let cool.
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