To prepare the "egg cheese", you need a special, perforated stoneware egg cheese mould, which is lined with a muslin cloth.
Beat the eggs well with the milk and cream in a saucepan that has been placed in a second, slightly larger saucepan filled with water. Season with a little salt, pepper and nutmeg.
Cook the egg-cheese mixture in a bain-marie for about 1 hour, stirring, until the mixture sets. (Do not overheat, otherwise it will curdle).
Then transfer to the egg cheese mould lined with a muslin cloth, place on an inverted soup plate and allow the whey to drain off.
Then refrigerate, preferably overnight.
The next day, turn out, remove the cloth and cut into slices or like a cake.
The egg cheese tastes good on bread, e.g. sultana loaf, either plain or sprinkled with sugar and cinnamon.
Or you can serve it as a light summer dish with a little balsamic or linseed oil dressing and colourful lettuce leaves.