Nov 30, 2009
Whipped vanilla custard is yet another dessert which I find quite healthy – especially when it’s served with kisel (speaking about kisel, it’s one of the oldest Russian dishes and it is even known to have saved a city!). It doesn’t contain a lot of fat, and whipped egg whites* that are added in the end make it even more airy and light.
Mom says that in Soviet times, whipped custard was a popular dessert also here in Latvia. In the Latvian language, it’s called Buberts and can be made with semolina. Nowadays the variety of packaged desserts is huge in supermarkets, and I’d say Buberts has become more of a make-at-home type of dish, but I’m sure a lot of families like to have it for dessert every now and then.
*Since raw eggs are used here, please please wash them properly before cooking!
1/2 l whole milk (3.5% fat or so)
2 eggs, cooled and yolks/whites separated
1/2 cup wheat flour
1/2 cup white sugar
2/3 tsp vanilla sugar
In a bowl, mix flour and 250ml milk. Beat the mix until it’s thin and runny like a crepe batter.
Beat egg yolks with ¼ cup sugar and 2/3 tsp vanilla sugar until pale. Set aside.
In a saucepan, bring to boil the remaining milk. Just as the milk starts to boil, add in the milk&flour mix while stirring.
Add in egg yolks&sugar. Keep stirring vigorously to break up large lumps. Smaller lumps might remain; we use a blender to get rid of them after the custard is ready. Simmer the custard for a couple of minutes, stirring all of the time, until it thickens. Set aside.
Add remaining sugar to cooled egg whites and whip them until thick and firm.
It’s time you use a blender to break up small lumps in the custard, if any. When the custard is smooth and creamy, add in the whipped egg whites and stir together gently.
Serve cooled with cranberry kisel or chocolate, berry sauce or any other topping you prefer.
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