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+ servings

Russian Creme Custard

Servings 6


  • 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
  • Directions
  • 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.