Easter Custard

Just like mama makes!

This dessert was traditionally part of the Russian Orthodox Christian Easter celebration. It is a tasty custard reminiscent of modern cheesecake, but without the crust. Get creative and make this delicious dessert your own by adding dried cranberries or raisins, or try toasting the almonds or adding candied nuts - your family will love you for adding this out of the ordinary indulgence to your holiday repertoire!

Recipe

3 egg yolks
1 cup whipping cream
3/4 cup granulated sugar
1/8 tsp salt
1 tsp vanilla extract
6 cups small curd cream-style cottage cheese
1/4 cup butter, softened
1/2 cup chopped mixed candied fruit
1/4 cup finely chopped blanched almonds
cheesecloth

  1. In heavy saucepan, combine egg yolks and whipping cream. Add sugar and salt, and stir constantly over low heat until mixture barely coats a metal spoon. This should take between 12 and 15 minutes.
  2. Remove the mixture from the heat and add vanilla extract, stirring thoroughly. Place saucepan in bath of cold water to cool custard.
  3. Put 2 tablespoons of butter and 3 cups of cottage cheese into a blender container. Cover the container and blend on medium until smooth, stopping blender occasionally to scrape sides. Pour this mixture into a large mixing bowl, and repeat the procedure with the remaining cottage cheese and butter. Add the contents of the blender to the large mixing bowl.
  4. Add custard to the large mixing bowl and stir the entire mixture until it is smooth.
  5. Stir in candied fruit and almonds.
  6. Line a 2-quart non-clay flower pot with drainage holes with a double layer of dampened cheesecloth. (Plastic varieties of these pots work well, but what you really want is a pot with drainage holes in the bottom. If your plastic pot is not predrilled, make sure that you drill the hole before you make this custard. If you have another dish with an opening on the bottom, it will also work.)
  7. Pour cheese mixture into pot and fold the ends of the cheesecloth over the top. Place a cooling rack inside a shallow pan and put the pot on top of the rack. Place weights on top of the pot.
  8. Refrigerate the custard for 12 to 24 hours. Visit the pan often and pour off any liquid that accumulates in the bottom of it.
  9. To serve, place pot upside down on a serving plate and free the custard. Remove the cheesecloth. The cheesecloth should prevent the custard from sticking to the sides of the pot, but if you are having trouble with the release quickly dip the pot into a bath of hot water before turning upside down onto the serving plate.
  10. Garnish with extra candied fruit and nuts.

Tip:

  • If the custard curdles before you add it to the cheese mixture, beat it with a hand mixer until smooth again.