Russian Crème Custard
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Russian Crème Custard is the luscious and grin-coaxing Casanova of the dessert tray.

 

I’m kind of feeling like love is precipitously brimming, my Russian Crème Custard freshly made and the smell of fresh raspberries filling my kitchen. Valentine’s Day arrives soon enough, and I have planned a small gathering convened around this sweetest of days. Among my many confections premiering at the party, will be these miniature Russian Crème Custards. A ‘tease of a taste,’ amounting to only three or four spoonfulls, crème custards are the luscious and grin-coaxing Casanovas of the dessert tray.

 

Russian Creme Custard with spoons and a bowl of raspberries

 

Russian Crème Custard tastes like romance served in a pretty glass.

 

Russian Crème Custard is simple to prepare which can make a gal feel a wee bit guilty receiving accolades for a job well done. The compliments are justified, but for something that is far less time consuming than is revealed. Bottom line, far less hands-on time is required to accomplish this dessert. It does however, require patience awaiting the custard to set once the components are combined, but otherwise, it’s a doddle. Russian Crème Custard tastes like romance served in a pretty glass.

 

close up of Russian Creme Custard

 

Love is in the air, isn’t it? It’s Valentine’s Day.

 

This recipe typically yields six parfaits. I however am using smallish sherry glasses to serve in, so I’m stretching my custard to manage ten servings. Again, this is a tasting party and not a dinner, so I am going for the tease so guests may enjoy numerous other small sweets that I will have available, served alongside heavy handheld hors d’oeuvres. Love is in the air, isn’t it? It’s Valentine’s Day…

 

Russian Creme Custard with spoons and a bowl of raspberries

 

Ingredients for Russian Crème Custard

 

For the Russian Crème

 

1 1/2 cups heavy cream

3/4 cups white sugar

1 1/2 teaspoons unflavored gelatin

1 container sour cream (8 ounces)

2 teaspoons good vanilla extract

 

For the Raspberry Sauce

1 1/2 teaspoons seedless red raspberry preserves

1 tablespoon fresh lemon juice

Fresh raspberries for garnish

 

The Method

 

In small saucepan, gently warm the heavy cream and sugar over medium heat, stirring constantly until the sugar fully dissolves. Remove the cream mixture from heat and set aside.

 

a bowl of sugar and a bowl of raspberries

 

In a separate saucepan, sprinkle the gelatin over 1/2 cup cold water and let stand 5 minutes to soften. Heat gently and whisk until gelatin dissolves. Stir the gelatin mixture into the cream mixture. Transfer to medium bowl and stir in both the sour cream and the vanilla. Whisk until very smooth. Cover and refrigerate until mixture thickens to the consistency of yogurt, about 45 minutes.

 

the creme custard in a bowl before it is chilled

 

In a small saucepan over medium heat, warm the preserves and lemon juice, stirring to completely break up the preserves. Cool.

Layer cream mixture and raspberry sauce in 6 dessert glasses. Cover each with plastic wrap and refrigerate until set, at least 2 hours. Garnish with fresh raspberries before serving.

 

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four pink glass dessert bowls

jar of seedless raspberry jam

bottle of vanilla extract

4 Comments

  • by Megan Fowler
    Posted 2 weeks ago 4:49 pm 0Likes

    This dessert sounds absolutely amazing! I definitely need to try it out!

    • by Jenny Deremer
      Posted 2 weeks ago 7:37 pm 0Likes

      Megan, this dessert IS absolutely amazing! Please, please do try it. It is one of the quicker, easier recipes I have put up in a while. Just trying to make all of the Momma’s out there have an easier time of a fantastic Valentine’s dinner!

  • by Monika
    Posted 2 weeks ago 10:10 pm 0Likes

    I have to try this; my kids would love it.

    • by Jenny Deremer
      Posted 1 week ago 5:44 pm 0Likes

      It’s a great little dessert because it’s just that – little. Not too sweet, either. Thank you for logging on and commenting Monika. You absolutely know how much it means!

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