Easter Custard Cheese

In a large bowl, beat the eggs with an electric mixer until well combined.

Transfer the beaten eggs to a double boiler and stir in the milk, sugar, vanilla, and nutmeg. Cook over medium heat for 30 minutes, stirring constantly with a metal slotted spoon to prevent scorching.

Once the mixture resembles cooked scrambled eggs, pour it carefully into a cheesecloth-lined colander. Gather the ends of the cheesecloth, pull them together, and tie the cheesecloth tightly at the top to form a ball. Hang the ball over a faucet or kitchen cabinet handle with a bowl underneath to catch the whey dripping down. Let it hang for about 3 hours.

Untie the cheesecloth and wrap the cheese ball in plastic wrap before refrigerating. The cheese will keep for about a week. Slice and serve.