Russian Creme Custard Food

RUSSIAN CREAM

Steps:

• In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Bring to a boil; cook and stir until gelatin is dissolved. Remove from the heat; set aside. , In another saucepan, heat whipping cream and sugar over medium heat until sugar is dissolved and mixture is lukewarm. Remove from the heat; stir in gelatin mixture until completely dissolved. Cover and refrigerate until slightly thickened, about 30 minutes., Stir in sour cream and vanilla. In each of four parfait glasses, place a scant 1/4 cupful of cream mixture; top each with a rounded tablespoonful of raspberries. Repeat layers. Top each with scant 1/4 cup of cream mixture. , Cover and refrigerate for 3 hours or until set. Just before serving, garnish with fresh raspberries and mint if desired.

RUSSIAN BERRY CUSTARD (KISSEL)

Steps:

• Place the berries and 4 cups of the water in a medium size saucepan over medium-high heat. Bring to a boil, then reduce the heat to medium-low and cook until the cranberries pop open or the strawberries or raspberries get somewhat mushy, 10 to 15 minutes.
• Allow to cool slightly, then with the back of a spoon, press the berries through a fine-mesh sieve set over a bowl. Be sure to extract as much juice as possible.
• Return the sieved berries and liquid to the saucepan. Add the sugar and bring to a boil, stirring over medium heat. Reduce the heat to low and simmer until the sugar is completely dissolved, 2 to 3 minutes.
• In a small bowl, dilute the potato starch with the remaining 1 cup water, stirring carefully until there are no lumps. Whisk the mixture into the simmering berry mixture and bring to a boil, stirring vigorously until the mixture thickens.
• Remove from the heat and cool, stirring from time to time. Spoon into serving glasses or bowls and refrigerate.

RUSSIAN CREAM DESSERT

Steps:

• In a saucepan, combine sugar and gelatin. Stir in water; let stand 5 minutes. Bring to a boil, stirring constantly. Remove from the heat; stir in whipping cream. , In a bowl, combine sour cream and vanilla. Add gradually to hot mixture; mix until smooth. Pour into a 4-cup bowl or mold. Cover and chill for 4 hours or overnight. Serve over fruit.

IRISH CREAM FROZEN CUSTARD

Steps:

• Beat evaporated milk, whole milk, Irish cream liqueur, sweetened condensed milk, brown sugar, white sugar, eggs, cinnamon, nutmeg, and salt together in a large bowl using an electric mixer; transfer to a large pot.
• Slice vanilla bean down the middle and scrape seeds into the milk mixture. Place vanilla bean pod into the mixture and stir. Bring milk mixture to a boil and cook, stirring constantly, until thickened, 2 to 3 minutes. Remove pot from heat and cool to room temperature.
• Fill a blender halfway with milk mixture and blend until smooth, about 15 seconds. Repeat with remaining milk mixture. Transfer milk mixture to a storage container and refrigerate until cold, 2 hours to overnight.
• Pour milk mixture into an ice cream machine and freeze according to manufacturer's instructions.

WASHINGTON PIE (RUSSIAN VERSION) (CUSTARD FILLED CAKE)

Steps:

• After the cake is baked, wrap layers seperately in waxed paper and store it for 2 days.
• Preheat oven to 325°F.
• Mix the wine and water with 2 tablespoons sugar.
• Pour mixture on both layers of the cake.
• In heavy saucepan, over medium, bring milk and butter to a boil.
• In a small bowl, combine the flour and remaining sugar, mixing thoroughly, then add to pan to make the cream sauce.
• Stir in vanilla or any other falvoring you would prefer.
• Cool for 5 minutes then add the egg yolks; stir well.
• Cook for 5 minutes, being very careful not to let boil or even simmer, stirring while it thickens.
• Allow the custard to cool completely, then spread on top of the bottom layer of cake.
• Cover with the top layer of cake.
• Whip the egg whites until stiff; gradually add sugar for meringue, beating to stiff peaks again.
• Spread the meringue on top of the cake, bake until meringue browns (15 minutes).
• Serve warm or cold.