Russian Creme Custard | Midwest Living

Russian Creme Custard

Russian Creme Custard

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  • Makes: 6 servings
  • Prep 30 mins
  • Chill 2 hrs to 4 hrs
  • Cook 9 mins

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  • 1 1/2 cups whipping cream
  • 3/4 cup sugar
  • 1/2 cup cold water
  • 1 1/2 teaspoons unflavored gelatin
  • 1 8 - ounce carton dairy sour cream
  • 2 teaspoons vanilla
  • Raspberry Sauce (recipe follows)
  • 1 cup fresh raspberries or sliced strawberries


  1. In a small heavy saucepan, combine whipping cream and sugar. Cook and stir over medium heat until sugar dissolves. Remove from heat; set aside.
  2. In another small saucepan, combine water and gelatin. Let stand for 5 minutes to soften. Heat and stir over medium heat till gelatin dissolves. Stir gelatin mixture into whipping cream mixture; transfer to a medium bowl. Stir sour cream and vanilla into cream mixture; mix well.
  3. Cover and chill in the refrigerator for 30 to 45 minutes or till mixture thickens like the consistency of yogurt. (Or can place gelatin mixture in a bowl of ice water and chill about 25 to 30 minutes, stirring occasionally.)
  4. Layer cream mixture and Raspberry Sauce in each of 6 parfait, martini, or wine glasses, ending with Raspberry Sauce; swirl sauce into the cream with a thin metal spatula. Cover and chill in the refrigerator for at least 2 hours and up to 4 hours. Top with fresh raspberries just before serving. Makes 6 servings.

Raspberry Sauce


  • 3 cups fresh or frozen raspberries or strawberries, thawed
  • 1/3 cup sugar
  • 1 teaspoon cornstarch
  • 1 teaspoon lemon juice


  1. Place 1-1/2 cups raspberries in a blender or food processor. Cover and blend or process till berries are pureed. Press berries through a fine-mesh sieve; discard seeds. Repeat with 1-1/2 cups more berries. (You should have about 1 cup sieved puree.) In a small saucepan, stir together sugar and cornstarch. Add sieved berries and lemon juice. Cook and stir over medium heat till thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Cool to room temperature. Makes 1-1/4 cups.

Nutrition Facts

(Russian Creme Custard)

Servings Per Recipe 6, fiber (g) 4, sat. fat (g) 19, chol. (mg) 99, Fat, total (g) 31, vit. C (mg) 21, carb. (g) 48, vit. A (IU) 1263, iron (mg) 1, pro. (g) 4, calcium (mg) 101, cal. (kcal) 470, sodium (mg) 45

Comments (1)

faeriewhings197 wrote:
Delicious, but very small portions. I suggest doubling it at least for any substantial amount. It's really about three servings.

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