Paskha With Custard Base – a delicious recipe with whipping cream, sugar, egg yolks, vanilla bean, sweet butter, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In top of double boiler, blend cream, sugar and egg yolks. Cook over simmering water, stirring until sugar is dissolved and sauce coats a metal spoon (about 15 minutes).
2
Remove from heat and let cool.
3
Split a vanilla bean lengthwise with a sharp knife and scrape out black suds, adding them to the butter.
4
Beat butter until fluffy adding salt, then the cheese and sour cream, blending thoroughly.
5
While mixing slowly add the cooled sauce.
6
Line a 2 to 2 1/2 quart paskha mold or clay flowerpot (with drain base) with cheesecloth.
7
Spoon cheese into cloth; fold cloth over top of cheese.
8
Place mold in a larger pan, elevating it so it can drain. Refrigerate 12 to 24 hours.
9
Remove from mold.
10
Cover and keep cold until ready to serve.
11
Freeze to store.
2754
kcal
Calories
231
g
Fat
73
g
Carbs
91
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3/4 c. whipping cream, 1 c. sugar, 5 egg yolks, 1 vanilla bean 6 to 8 inches long, and more.
Yes, Paskha With Custard Base falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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