Curd cream with kefir
Description
The recipe won't take much time. Properly cooked custard thickens while cooking. Mix in high-quality butter once the dessert has slightly cooled, and use it to fill éclairs or assemble cakes only after the dessert has completely cooled down! Kefir-based custard tastes similar to aromatic ice cream. Serve chilled.
Instructions
- 1
Step 1
Prepare the listed ingredients. It's best to use homemade kefir, as store-bought kefir may separate and form small lumps in the cream.
- 2
Step 2
If you have a silicone whisk, you can, like me, mix the ingredients directly in a pot or frying pan with a non-stick bottom. Pour kefir of any fat content into the container, separate the yolks from the whites, and add the yolks to the kefir. The whites will not be needed in this recipe.
- 3
Step 3
Add the granulated sugar and carefully whisk the entire mixture with light motions.
- 4
Step 4
Sift the high-grade wheat flour into a container and mix it in to prevent lumps from forming. Place the container on the stove over medium heat.
- 5
Step 5
Boil the custard for about 3-4 minutes until it reaches the desired thickness, stirring constantly. Proper custard thickens during cooking, not remaining liquid!
- 6
Step 6
Remove the container from the stove, let it cool for 4-5 minutes, but no longer, and mix in the butter into the cream. Use a high-quality product to avoid a bitter aftertaste.
- 7
Step 7
Then cover the cream tightly with plastic wrap or a bag and chill in the refrigerator. This method prevents a skin from forming on the dessert.
- 8
Step 8
Place the ready-made kefir custard into dessert glasses and serve with sweet baked goods, or use it to make a cake by layering it between prepared cake rounds.