Of all the recipes I've found to make quark this is the easiest and yields a great product. A word of caution: using ultra-pasturized milk from the store gives mixed results. I've been using powdered milk lately and the results so far are excellent!
My masterpiece!
I followed the directions to the letter, except I used two 14 oz bags of frozen mixed sweet corn, which is slightly less than what the recipe called for. The result tasted as good as it looks.
Thanks, chef John!
I'll admit, I've never made anything quite like this. I followed the instructions as best I could (spoiler: I ain't no baker, folks) and ended up with a soupy, runny, "batter" with lumps of meringue floating around along with bits of unmixed flour on thr bottom. What the heck, I put it in the oven anyway and voila! A perfect not too sweet custard pie with a light cinnamon crust. (See photo) So good I might save some for the wife when she gets home!
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