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Custard Easter with almonds


  • 1.5 kg fat farmer’s cheese
  • 300 ml heavy cream farm
  • 250 g butter
  • 8 egg yolks
  • 200 g brown sugar
  • 150 g raisins and/or dried cranberries and cherries
  • 100 g of peeled roasted almonds
  • 50 ml port wine
  • 1 vanilla pod
  • 0,5 tsp sea salt


Step 1

Press curds under heavy pressure, laying him in bed tea towel a colander, a minimum of 4 hours.

Step 2

At the same time soak in the port wine dried.

Step 3

Cut the butter in small pieces, put into a saucepan, add the halved vanilla pod (seeds vyskrebencev the tip of a knife and also add to the pan), pour in the cream, over medium heat bring to a boil, remove from heat, let sit 10 min.

Step 4

Meanwhile, mash the egg yolks with the sugar white. Remove the pod from the cream mixture, again bring it to a boil, remove from heat. All the while stirring, pour in the yolk mass a little hot cream (about 150 ml). Then pour the yolk mixture into the saucepan with the cream and mix well. Cool, 5 min.

Step 5

Add the cheese the yolk-cream mixture, whisk immersion blender until smooth. Add dried fruit and chopped almonds, mix. The form for Easter line soaked in brandy gauze, put cottage cheese, cover with the hanging edges of the cheesecloth and put in the refrigerator for 36-48 hours Before serving, turn the Passover on the dish, remove the cheesecloth decorate at its discretion.custard-easter-with-almonds