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

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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