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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 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.
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...
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
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.
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.
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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