Put it back on the stove and whisk in the egg mixture.Ĥ. Strain the milk and pour it back into the pot. In the meantime, whisk the egg yolks with the cornstarch and the sugar until both are dissolved. Add the vanilla bean to the milk and slowly bring to a boil.Ģ. Split the vanilla bean lengthwise and scrape the seeds thoroughly into the milk. I topped it with our last own frozen raspberries but there is room for experimentation here.įruit topping to taste (raspberries, blueberries)ġ. She used instant custard powder while I make the custard from scratch. When I was a kid my mother used to make this vanilla custard with Quark, which I could eat by the tubful. But don’t get me wrong, I am already quite happy to be able to make desserts that taste almost like Quark. For cakes and pies, however, I find it rather flat. Greek yogurt is an acceptable substitute for desserts calling for quark, and other non-baking recipes. It can be made at home (the recipe is in my cookbook Spoonfuls of Germany), however, the process is lengthy and quite involved, and getting the right consistency is a hit and miss. Creamy Quark, which is often referred to as cottage cheese without curds but is actually nothing like it, is my favorite dairy product. Until Greek yogurt become more widely available in the United States in recent years, as a native German I felt extremely Quark-deprived.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |