Servings: 6 servings
Cost: $1.45 per serving
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Ingredients for Russian Crème Custard
for the custard
- 1 1/2 cups heavy cream
- 3/4 cups sugar
- 1 sachet unflavored gelatin about 1 1/2 teaspoons
- 1 cup sour cream
- 2 teaspoons vanilla extract I am using Heilala
- 1/2 cup water cold
for the raspberry sauce
- 1 1/2 teaspoons seedless red raspberry preserves
- 1 tablespoon lemon juice
- 6 ounces raspberries fresh, for garnish
prepare the custard
In small saucepan, gently warm the heavy cream and sugar over medium heat, whisking 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.
If the raspberry sauce sinks beneath the custard, do not worry. This can happen if your custard is not cooked until very viscous, similar to yogurt. It can also happen if your custard has not had adequate time to chill. I have had this happen and the result was still WONDERFUL. With each spoonful, a surprise 'pocket of fruit' is discovered and savored!
Serving: 1serving | Calories: 401kcal | Carbohydrates: 33g | Protein: 3g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 101mg | Sodium: 56mg | Potassium: 141mg | Fiber: 2g | Sugar: 28g | Vitamin A: 1123IU | Vitamin C: 9mg | Calcium: 88mg | Iron: 1mg