Swedish Äggost with Lingonberry Sauce

Ingredients

• 4 cups (946ml) whole milk 4 cups (946ml) whole milk
• 1/4 cup (60ml) white vinegar 1/4 cup (60ml) white vinegar
• 3 large eggs 3 large eggs
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Lingonberry sauce: Lingonberry sauce:
• 1 cup (240g) lingonberries 1 cup (240g) lingonberries
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/4 cup (60ml) water 1/4 cup (60ml) water

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 6g
• Carbohydrates (total, sugars): 30g, 25g
• Protein: 10g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 350°F (175°C).
2. 2.
   In a large saucepan, heat the milk over medium heat until it reaches a gentle simmer.
3. 3.
   Remove the milk from heat and stir in the white vinegar. Let it sit for 5 minutes to curdle.
4. 4.
   In a separate bowl, whisk together the eggs, sugar, and vanilla extract.
5. 5.
   Slowly pour the curdled milk into the egg mixture, whisking continuously.
6. 6.
   Strain the mixture through a fine-mesh sieve to remove any lumps.
7. 7.
   Pour the mixture into a greased baking dish and bake for 40-45 minutes, or until the Äggost is set and golden brown on top.
8. 8.
   While the Äggost is baking, prepare the lingonberry sauce. In a small saucepan, combine the lingonberries, sugar, and water. Cook over medium heat until the berries burst and the sauce thickens slightly, about 10 minutes.
9. 9.
   Remove the Äggost from the oven and let it cool for a few minutes.
10. 10.
    Serve the Äggost warm or chilled, drizzled with the lingonberry sauce.

Treat your ingredients with care...

• Eggs — Make sure the eggs are at room temperature before whisking them with the sugar and vanilla extract to ensure a smooth mixture.

Tips & Tricks

• For a creamier texture, you can substitute some of the milk with heavy cream.
• If lingonberries are not available, you can use cranberries as a substitute for the lingonberry sauce.
• Serve the Äggost with a dollop of whipped cream for an extra touch of indulgence.
• Leftover Äggost can be stored in the refrigerator for up to 3 days.
• To add a crunchy element, sprinkle some toasted almond slices on top of the Äggost before baking.

Serving advice

Serve the Äggost warm or chilled, either as a dessert or a sweet treat. Drizzle the lingonberry sauce generously over the Äggost to enhance its flavors.

Presentation advice

Present the Äggost in individual serving dishes, garnished with a sprig of fresh mint or a dusting of powdered sugar. The golden brown crust of the Äggost should be visible, enticing the eyes with its caramelized beauty.