RUSSIAN CREME CUSTARD

Russian Creme Custard Recipe

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Baby Kato

By
@BabyKato

Elegant Russian Creme Custard with Decadent Raspberry Sauce to Impress Even the Most Jaded Foodies.

Luscious and smooth, this elegant dessert gets a swirl of crimson raspberry sauce that's pretty and great-tasting.

Found at fashiontribes.typepad.com/...an.html for use in Culinary Quest.

Please note: 2 - 4 hours Chill time not included in prep time.

Rating:

★★★★★ 1 vote

Comments:
Serves:
6
Prep:
30 Min
Cook:
10 Min
Method:
No-Cook or Other

Ingredients

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  • 1 1/2 c
    whipping cream
  • 3/4 c
    sugar
  • 1/2 c
    cold water
  • 1 1/2 tsp
    unflavored gelatin
  • 8 oz
    carton dairy sour cream
  • 2 tsp
    vanilla
  • ·
    raspberry sauce
  • 1 c
    fresh raspberries or sliced strawberries
  • 1/3 c
    sugar
  • 1 tsp
    cornstarch
  • 1 tsp
    lemon juice

How to Make RUSSIAN CREME CUSTARD

Step-by-Step

  1. In a small heavy saucepan, combine whipping cream and sugar. Cook and stir over medium heat until sugar dissolves. Remove from heat; set aside.
  2. In another small saucepan, combine water and gelatin. Let stand for 5 minutes to soften. Heat and stir over medium heat till gelatin dissolves. Stir gelatin mixture into whipping cream mixture; transfer to a medium bowl. Stir sour cream and vanilla into cream mixture; mix well.
  3. Cover and chill in the refrigerator for 30 to 45 minutes or till mixture thickens like the consistency of yogurt. (Or can place gelatin mixture in a bowl of ice water and chill about 25 to 30 minutes, stirring occasionally.)
  4. 4.Layer cream mixture and Raspberry Sauce in each of 6 parfait, martini, or wine glasses, ending with Raspberry Sauce; swirl sauce into the cream with a thin metal spatula. Cover and chill in the refrigerator for at least 2 hours and up to 4 hours. Top with fresh raspberries just before serving.
  5. Raspberry Sauce - Place 1-1/2 cups raspberries in a blender or food processor. Cover and blend or process till berries are pureed. Press berries through a fine-mesh sieve; discard seeds. Repeat with 1-1/2 cups more berries. (You should have about 1 cup sieved puree.)
  6. In a small saucepan, stir together sugar and cornstarch. Add sieved berries and lemon juice. Cook and stir over medium heat till thickened and bubbly.
  7. Cook and stir for 2 minutes more. Remove from heat. Cool to room temperature.

Printable Recipe Card

About RUSSIAN CREME CUSTARD

Course/Dish: Puddings
Main Ingredient: Dairy
Regional Style: Eastern European




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