I was looking for a way to use up the strawberries I had left after making the Strawberry Cream Cheese Coffee Cake. I’ve never heard of a Russian Creme Custard. My husband being Russian was extremely happy that I was going to make it. I was happy that in this 90 degree weather I didn’t have to turn the oven on. This was very easy to make. The recipe can be made with raspberries or strawberries. I got up in the morning , made the 2 components to the dessert and left them in the fridge until I was ready to put them together. I also halved this recipe because it’s just the two of us. It worked out beautifully, I got 3 very nice portions, the full recipe makes 6.
Russian Creme Custard
- 1 1/2 cups whipping cream
- 3/4 cup sugar
- 1/2 cup cold water
- 1 1/2 teaspoons unflavored gelatin
- One 8 - ounce carton dairy sour cream
- 2 teaspoons vanilla
- Strawberry Sauce recipe follows
- 1 cup fresh sliced strawberries
- In a small heavy saucepan, combine whipping cream and sugar. Cook and stir over medium heat until sugar dissolves. Remove from heat, set aside.
- In another small saucepan, combine water and gelatin. Let stand for 5 minutes to soften. Heat and stir over medium heat till gelatin dissolves. Stir gelatin mixture into whipping cream mixture, transfer to a medium bowl. Stir sour cream and vanilla into cream mixture; mix until well combined.
- Cover and chill in the refrigerator for 30 to 45 minutes until mixture thickens like the consistency of yogurt.
- Layer cream mixture and Strawberry Sauce in 6 parfait glasses , ending with Strawberry Sauce; swirl sauce into the cream with a thin metal spatula. Cover and chill in the refrigerator for at least 2 hours to 4 hours. Top with fresh strawberries to garnish
- Strawberry Sauce
- 3 cups fresh or frozen strawberries, thawed
- 1/3 cup sugar
- 1 teaspoon cornstarch
- 1 teaspoon lemon juice
- Place 1-1/2 cups strawberries in a blender or food processor. Cover and blend or process till berries are pureed. Press berries through a fine-mesh sieve; discard seeds. Repeat with 1-1/2 cups more berries. (You should have about 1 cup sieved puree.) In a small saucepan, stir together sugar and cornstarch. Add sieved berries and lemon juice. Cook and stir over medium heat till thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Cool to room temperature. Makes 1-1/4 cups.
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OMG, this sounds fantastic! I really, REALLY want to make this. I love custards of any kind, and the sour cream really got my attention. yum!
This is really beautiful! Pinned 🙂
It really does sound delicious, Mary. And oh so “purty” too:)
Thanks for sharing…
Debby it was very good, I hope you get a chance to make it!
Andi, thank you for pinning and stopping by!
Louise, Thank you for your kind words, it’s always my pleasure to share.
Beautiful! Great Recipe for Strawberry Month! Bravo!
Wow! this #Custard looks like an #Easter celebration. Beautiful #Raspberry color and super #easy to make! Love it! thanks Mary!
Thank you so much KC! I really enjoyed making this, I love trying new things!
kindly tell me vanila means vanila custard or wt ???
Good morning Hira, vanilla means vanilla extract.
Thank you Bunny. Looks really delightful.
Is this thick like a regular American custard? Or more like a yogurt texture?
Irma, no it’s not an American Custard at all. It’s very light and refreshing. You’ll really enjoy it.