Easter "Princely" custard with cream, sour cream and yolks

Category: Dairy and egg dishes
Kitchen: Russian
Easter princely custard with cream, sour cream and yolks

Ingredients

The first mixture:
Cottage cheese 5-9% fat 2 Kg
Butter 400-500 g
Thick sour cream 500 g
Second mixture:
Yolks 5 pieces.
Cream 20-10% 250 ml
Sugar 5 tbsp. l.
Other additives:
Sugar 400 g
Candied fruits and / or raisins 200 g
Walnuts to taste from 0.5 st.
Vanilla sugar 1-2 tsp

Cooking method

  • I bring to your attention a very tasty custard Easter made according to our old family recipe.
  • Accidentally photographed this Easter last year not to publish the recipe. But this year my friends asked me to submit the recipe, so I give a detailed description, and I will add a master class later, since I am not at home.
  • I would like to draw your attention to the fact that for this Easter you need real cottage cheese, prepared in the classical way by heating, without any curdling additives.
  • Curd should be free of grains.
  • We prepare the first mixture. Cottage cheese and slightly softened butter must be mixed well or passed through the finest grate of a meat grinder (this is what my mother does). If there is even the slightest hint of crumbled curd, then it must be wiped through a sieve. Then add thick sour cream to the mixture and mix everything again until smooth.
  • We prepare the second mixture. Beat the yolks with sugar, then add the cream to the yolks.
  • Pour the yolks into a non-stick saucepan and cook over low heat, stirring constantly.
  • If we cook on a gas stove, then be sure to use a divider. You can brew this mixture in a steam bath.
  • Next, the mixture should be cooled and mixed well with the first mixture, that is, with the curd mass, adding sugar.
  • Put the cooked mass in an enamel or non-stick saucepan and set on the smallest heat.
  • On gas we use the splitter again.
  • Stirring continuously, heat the mixture until the first signs of boiling appear - as my mother says, "until the first" buns "or" puff-puff ". As it gurgles 2-3 times, we immediately remove it.
  • Be sure to make sure that the bottom does not burn! If you miss it, Easter will be spoiled! It is better to knead with a silicone spatula, constantly running it along the bottom. This process takes quite a long time, sometimes up to 40 minutes.
  • 10 minutes before the end of cooking, add a handful of candied fruits, and when buns appear, add a handful of slightly chopped walnuts, as well as vanillin or vanilla sugar.
  • After the mass has cooled, we spread it in a special form for preparing Easter, lined with double moistened gauze. Or in a cone-shaped colander with gauze. Cover the top of the mixture in the form with the remnants of the hanging gauze.
  • We put it in the refrigerator under the press at night.
  • We install the entire structure over a container into which the released liquid will drain, from which my mother sometimes bakes cookies, and I bake pancakes or buns.
  • In the morning, we turn the form over onto a dish, free the formed Easter from gauze and decorate it at our discretion.
  • Easter turns out to be quite tender, keeps its shape well and can be stored in the refrigerator for a long time without losing its taste.
  • Happy Easter everyone!

Note

You can make half of the recipe as the portion is large.

Natusya
Olga, what a beauty I am! I would her gobbled up I ate it with great pleasure Thank you for the delicious !!!
V-tina
Olya, thanks for the wonderful recipe! I can imagine how delicious and tender it is This year I will not be honored, I took it to bookmarks
kristina1
Rada-dms, wow, amazing ... what a tender easter .. bookmark, thanks
Gala
Olya, you have a very beautiful and delicious Easter!
Wiki
Such a beauty! We must try the princely. Thanks for the recipe!

Rada-dms, can you tell me what you glued the flower bead to? Or do you have such ready-made flowers?

lettohka ttt
Olga, Easter is incomparable, beautiful, tender!
Myrtle
Rada-dmsWhat a beautiful Easter, such a gentle spring! Thanks for the family recipe!
alba et atra
Olya, what an Easter!
Straight work of art!

Svetlana777
Rada-dms, but my sixth sense did not let me down, I looked at the competition with the thought ... what if someone posted the recipe for Easter ... and voila, here it is a recipe, thank you very much
Rituslya
Olenka! Olenka, and I run with words of admiration !!!
What a yellowish and tender bead! And what a delicious-mmmm !!!!
The beauty!
I can’t do this, I won’t be able to, but always rejoice and admire!
Thank you, Olenka!
ANGELINA BLACKmore
Olga, thanks for the recipe !!! I usually cook Easter (not custard), but this year we decided not to do anything. But with pleasure, I will take it to the tabs.
Rada-dms
Quote: Natusya

Olga, what a beauty I am! I would her gobbled up I ate it with great pleasure Thank you for the delicious !!!
Nutusichka, you are welcome! Easter is taking a long time - I'll have time to go back and cook!




Quote: V-tina

Olya, thanks for the wonderful recipe! I can imagine how delicious and tender it is This year I will not be honored, I took it to bookmarks
Nothing, you still have ahead! All the most delicious, joyful, interesting and happy!




Quote: kristina1

Rada-dms, wow, amazing ... what a tender easter .. bookmark, thanks
I am very glad that my recipe is in your bookmarks, which means it will wait in the wings!




Quote: Gala

Olya, you have a very beautiful and delicious Easter!
Bring your peerless and truly authentic Colomba, it will go well with my Easter !!
V-tina
Quote: Rada-dms
Everything is delicious, joyful, interesting and happy!
Thank you, I would still have time, but I didn't stock up on cottage cheese, there is no normal milk at all to cook, and the store is a lottery, so I didn't cook my custard this year, I'll cook the usual one, it's also delicious And yours next year

the main thing is that sclerosis does not disappoint

Rada-dms
V-tina, and I will remind you! And you remind me of yours, I'm serious! And we will eat and remember each other!
V-tina
Ol, I have another recipe to lay out on top
Rada-dms
Quote: Wiki

Such a beauty! We must try the princely. Thanks for the recipe!

Rada-dms, can you tell me what you glued the flower bead to? Or do you have such ready-made flowers?

I’ll be very happy if the recipe comes in handy!
Decorated hastily from ready-made! But your candied fruits!




ANGELINA BLACKmore, Natasha, yeah, it's a bit late in the day, I put her out, I'm going for the second year!
Thanks for your interest, I hope it comes in handy next year! : a-kiss: And we this year even without our Easter cakes! I don't even know how to properly celebrate such a holiday when you are not at home.
By the way, after the custards I somehow don't cook the usual ones, they don't go anymore!
Svettika
Olga, thanks for the noble beanie! Delicate in taste, solid in composition, tasty - such splendor must be cooked and enjoyed! Wonderful! To bookmarks!
Rada-dms
Quote: lettohka ttt

Olga, Easter is incomparable, beautiful, tender!
Natusya! Thank you, my dear! I dream to treat you!




Quote: Myrtle

Rada-dmsWhat a beautiful Easter, such a gentle spring! Thanks for the family recipe!
To your health! Thanks for the nice words of support!




Quote: alba et atra

Olya, what an Easter!
Straight work of art!
Lenochka, thanks! I will try to decorate it even better next time!




Quote: Svetlana777

Rada-dms, but my sixth sense did not let me down, I looked at the competition with the thought ... what if someone posted the recipe for Easter ... and voila, here it is a recipe, thank you very much

Svetochka, try my Easter! I will wait for your feedback! With impatience and excitement!




Quote: Rituslya

Olenka! Olenka, and I run with words of admiration !!!
What a yellowish and tender bead! And what a delicious-mmmm !!!!
The beauty!
I can’t do this, I won’t be able to, but always rejoice and admire!
Thank you, Olenka!
No, well, how can you not cook this! It's simple, just a little tedious!
Okay, we'll treat you ourselves, just appear in our land as quickly as possible!




Quote: Svettika

Olga, thanks for the noble beanie! Delicate in taste, solid in composition, tasty - such splendor must be cooked and enjoyed! Wonderful! To bookmarks!
Svetochka, as always, noticed and understood everything! Thank you my dear! Try it, good Easter!
Newbie
what consistency should the mass be before laying out in forms?
Rada-dms
Newbie, quite liquid, I noticed that it depends on the quality and structure of the curd. Cook longer, it turns out thicker, but I cook until it boils so that the Easter is softer.
Gala
Quote: Rada-dms

Bring your peerless and truly authentic Colomba, it will go well with my Easter !!
Yes. The duet would be awesome! Olya, it takes a lot of time and finding a home, which may not work, if I have time, I will. Last year I had to get out with both molds and pearl sugar, but this year we have everything we need, we just have to find time.
Rada-dms
Gala, Checkmark, do it if you can, it's such a joy to see the "Dove" on the Easter table! But if there is no time, do not kill yourself! Before Easter it is necessary to leave time for the spiritual too!
Newbie
Quote: Rada-dms
Newbie, quite liquid, I noticed that it depends on the quality and structure of the curd. Cook longer, it turns out thicker, but I cook until it boils so that the Easter is softer.
OK thanks! The thinner, the more tender, the steeper, the denser and drier, as I understand it. A liquid like what, what to focus on?
Rada-dms
Newbie, such as sour cream or medium liquid pancake dough. Melleno cook, like the first bulks, boil for half a minute and cool. You need to focus on boiling. If the cottage cheese is of poor quality, it will be liquid. Maybe a little more serum will start to leave.
Zhannptica
Rada-dms, Olya, you did great. I cooked according to a different recipe from the forum. For some reason, mini grains are present. Although I made cottage cheese with sour cream and yolks in a blender to a creamy state and ate a couple of raw spoons, there were no grains. There was just a cream. I'll try to cook yours. Maybe the technology is different
Thanks for the recipe)
Albina
Olga, what an attractive name. I almost missed the recipe. Although I'm still not going to make cottage cheese Easter, I stole the recipe. But what if...
Rada-dms
Albina, sorry, Albinochka! Didn't notice your message in time!
I got into my recipe for Easter and now I saw it! If you ever decide, cook it, the recipe is very good, from a good kind :)) Prepare half a portion to start with. I love custard Easter more. They do not look like compressed cottage cheese. Although if there is no time, and the cottage cheese is good, then simple tasty ones come out from under skillful hands.

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