Custard and Curd Cream
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 ml milk
- 1 packet vanilla pudding powder
- 50 grams sugar
- 250 g quark (curd cheese)
- 125 ml cream (whipped cream)
- 1 packet vanilla sugar
- possibly fruits or
- Raisins soaked in alcohol or fruit juice
Print Recipe
Pin Recipe Instructions
- Measure out the milk, mix the pudding powder and sugar and mix with 4 tablespoons of milk. Bring the rest of the milk to the boil, remove the milk pot from the stove and stir in the pudding mixture quickly and vigorously. Bring to the boil, stirring constantly, remove from heat and let cool down.
- Stir the curd under the slightly cooled - but not yet firm - pudding. Now, if necessary, mix finely chopped fruits (canned fruits e.g. peaches - drain well) or raisins soaked in alcohol or fruit juice (e.g. orange or apple juice) into the quark cream.
- Whip the whipped cream and vanilla sugar until stiff and fold into the cool cream.
- Serve cold. Ice cream cones or the like go well with this dessert.
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