Custard and Curd Cream

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Dessert
Cuisine	European
Servings (Default: 4)

Ingredients

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.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.