Paskha, Custard with Yolks
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- funt tvorog (curd cheese)
- egg yolks
- stakan fine sugar
- stakan milk
- funt butter
- vanilla or lemon zest
Instructions
- Rub 10 yolks white with 2 stakans sugar, thin with 1.5 stakans milk, add split vanilla, heat to very hot without boiling.
- Off heat, beat in 1 funt cold butter in pieces; cool and remove vanilla.
- Fold in 7 funts pressed tvorog little by little, mold and press.