Brewed Easter in a slow cooker

Custard Easter in a slow cooker is even easier to prepare than on the stove. The recipe is tested, it produces a very satisfying and wonderful Easter with a tender creamy taste.

Ingredients

0.8 kg cottage cheese 10-18%
250 ml cream 20%
150 g butter
150 grams of dried apricots or candied fruits
100 g sugar
100 g raisins
2 egg yolks
50 grams of almonds or peanuts (optional)
half a tsp salt
1/4 tsp. vanillin

Recipe for making a dish at home

Pour hot water over raisins and dried apricots and leave for half an hour. Then drain the water and dry the dried fruits with a napkin or cardboard towel, cut the dried apricots into small pieces. Candied fruits just need to be cut into pieces (not necessarily). Peel the nuts and cut into small pieces, lightly fry in a dry frying pan.
Remove the butter from the refrigerator, cut into pieces and leave for 15-20 minutes at room temperature. Rub the cottage cheese through a sieve or pass through a meat grinder. Add melted butter, vanillin to the cottage cheese and beat using a blender or mixer (you can grind it very carefully with a fork).
Combine the yolks with sugar in a separate bowl and beat with a mixer for 2-3 minutes at high speed until fluffy and the sugar is completely dissolved. Without ceasing to beat the yolk cream, pour in a narrow stream of cream and add salt, mix until the mixture is homogeneous.
Pour the cream into the multicooker and set the Heating mode for 10 minutes. Cook the Easter custard for the indicated time, stirring occasionally with a spatula. Cover a sieve or pan with 2 layers of gauze and secure it over a bowl or pan.
After 10 minutes, add cottage cheese to the slow cooker and mix thoroughly. Cook the cottage cheese Easter in a multicooker for about 5 minutes in the Porridge mode, stirring continuously (immediately after boiling, turn off the multicooker). Remove the pan from the multicooker and leave the curd mass to cool for 15-20 minutes, stirring occasionally.
Transfer the custard Easter into a pre-prepared sieve or pan, cover with the edges of gauze, place a plate and press about 1.5 kg. Custard Easter prepared in a slow cooker must be left in the cold for approximately 20 hours.
Remove the sieve or beaker from the refrigerator, remove the pressure and turn the Easter over onto a plate. Decorate the cottage cheese custard Easter with candied fruits, nuts or melted chocolate and serve. Bon appetit!

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Brewed Easter in a slow cooker

Custard Easter in a slow cooker according to this recipe turns out very tasty, satisfying and wonderful. It’s easy to prepare and the end result is simply superb!

For production you will need:

Cottage cheese 10-18% - 800 g;
Cream 20% - 250 ml;
Butter - 150 g;
Dried apricots or candied fruits - 150 g;
Sugar - 100 gr;
Raisins - 100 gr;
Egg yolk - 2 pieces;
Almonds or peanuts (optional) - 50 g;
Salt - 0.5 teaspoon;
Vanillin - 1/4 teaspoon.

Method for making custard Easter in a slow cooker:

First of all, fill the dried apricots and raisins with hot water and leave for 30 minutes. Then drain the water and dry the dried fruits using a cardboard towel or napkin. Cut dried apricots into small pieces. If you use candied fruits, you don’t have to cut them. We clean the nuts, chop them finely and lightly fry them in a dry frying pan.

Take the butter out of the refrigerator, cut it into pieces and leave at room temperature for 15-20 minutes. Grind the cottage cheese through a sieve or you can pass it through a meat grinder. Next, add softened butter and vanilla to the cottage cheese and beat with a mixer or blender (or you can carefully grind with a fork).

In a separate bowl, beat the yolks with sugar. Beat with a mixer for 2-3 minutes at high speed until a fluffy mass is obtained and the sugar is completely dissolved. Then, without ceasing to beat, pour in the cream in a narrow stream, add salt and mix until smooth.

Pour the resulting cream into the multicooker, set the “Heating” mode and cook the custard for 10 minutes, stirring occasionally with a wooden spatula. Next, add the curd mass to the multicooker and mix thoroughly. Cook the cottage cheese Easter in the “Porridge” mode, stirring continuously, for about 5 minutes. Immediately after boiling, turn off the multicooker, remove the pan and leave the curd mass to cool for 15-20 minutes, stirring occasionally. Add raisins and dried apricots, nuts (optional) to the curd mass, mix.

Easter from cottage cheese

Cover the Easter pan or sieve with 2 layers of gauze and secure it over a saucepan or bowl. We transfer the brewed Easter into a mold (sieve), cover with the edges of gauze, place a plate on top and press about 1.5 kilograms. Place the pan with Easter in the refrigerator for approximately 20 hours. After the time has passed, remove the mold from the refrigerator and remove the pressure. Turn the mold over onto a plate and take out the Easter. Decorate the custard Easter with candied fruits, nuts or melted chocolate and serve. Custard, very tasty Easter in a slow cooker is ready! Bon appetit!

Recipe: Custard Easter in a slow cooker

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B	AND	U	kcal	Weight/portion
8.7	19.8	15.6	275.9	1165 / 194

Custard Easter - the most delicious tender cottage cheese mixed with cream, sour cream, butter, sugar and dried fruits - is trivially and very quickly prepared in a slow cooker. Traditional taste guaranteed!

Recently, the newest kitchen device – the multicooker – has become increasingly popular. The best things to make in a slow cooker are biscuits, pies with berries or fruits with tender dough, casseroles and manna cakes. We will tell you how to cook cottage cheese paska in a slow cooker.

How to cook “Custard Easter in a slow cooker”:

Rub the cottage cheese through a sieve. Add softened butter, mix well.
In a separate bowl, beat eggs with sugar. Add vanilla and cream, mix.
Combine the egg mixture with the curd mixture, add raisins and chopped dried apricots.
Line the steamer container with several layers of gauze, add the curd mass and close the lid. Cook Easter for 10 minutes in Steam mode.
Transfer the mixture to a bean bag, cover with gauze and press with a press. Place in the refrigerator overnight (that is, in the dark) .

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Cottage cheese Easter recipes for every taste

It’s hard to imagine a festive table on Christ’s Sunday without rich Easter cakes, the brightest colors and curd Easter cakes. These dishes have long become classic signs of the holiday.

Preparations for Bright Sunday begin a certain number of days before it. Not mind-blowing, because Easter cottage cheese requires long and careful work. Some of them take up to 4-5 days to prepare. The products used for curd mass are of the highest quality.

Non-acidic fat cottage cheese, homemade cream and sour cream with a fat content of at least 30%, painstakingly selected additives - all this is the basis for a delicious Easter. For production, they usually use special wooden or plastic forms in the form of a truncated cone - a bean box.

In it, the mass gets rid of excess whey and takes shape. Easter can be custard or raw. Custard ones are more popular due to their soft, creamy taste. Making Easter in a slow cooker greatly simplifies and speeds up the process.

Recipe with poppy surprise

This is a traditional Easter recipe with an unusual design.

Products

Cottage cheese – 400 gr.
Sour cream – 170 gr.
Butter – 100 gr.
Sugar – 100 gr.
Chicken eggs – 2 pcs.
Vanillin – 1 sachet
Raisins – 100 gr.
Dried apricots, candied fruits or almond flakes – 70 gr.

For the poppy inside:

Poppy – 40 gr.
Sugar – 15 gr.
Milk – 20 ml.
Butter or margarine – 8 gr.

Gauze
Pasochnitsa
Thick cardboard.

Manufacturing

Pass the cottage cheese through a sieve. To save time, you can grind it in a meat grinder or blender.
Connect it to the testicles. Add softened butter, sour cream, sugar and vanillin. Stir.
Beat the mixture with a mixer at medium speed for 3-4 minutes.
Fold the gauze a couple of times. Line the bottom of the multicooker pan with it. Pour in 2 cups of water.
Place the cup with the curd mass inside the multicooker on a mesh for a steam bath.
In the Multicook program, set the temperature to 120 degrees. Bring water to a boil. If this function is not available, set the steam cooking mode.
After boiling, set the temperature to 100 degrees (“Milk porridge” or “Soup”) for 15 minutes.
Cool the mixture in cool water. Place in the refrigerator for 2 hours to thicken.
Soak dried fruits in hot water until they swell, wash and dry. Fry nuts in a frying pan.
Prepare the poppy seed filling: grind the poppy seeds in a blender. Melt the butter in milk in a water bath. Mix with sugar and poppy seeds. Stir and let cool.
Combine the thickened mass with raisins and nuts.
Line the mold with gauze slightly moistened with water. Roll the cardboard into a tube and place it in the middle of the bean box.
Place the curd around the cardboard tube.
Fill the hollow cylinder with poppy seeds. Remove the cardboard.
Cover the top of the mold with moistened gauze, set pressure and put it in the refrigerator for a day. Place the bean box in advance in a deep bowl to drain excess water.

Royal recipe

Some Easter custards are often called royal for their rich and generous composition. The recipe is ordinary, but the taste is very tender, creamy, reminiscent of ice cream.

Products

Milk – 1 liter
Sour cream – 200 ml.
Testicles – 2 pcs.
Sugar – 100 gr.
Butter – 100 gr.
Vanillin – ½ tsp.
Raisins, dried apricots, nuts - to taste.
Additionally, a form and a piece of gauze.

From the given quantity of goods, a small Easter comes out, for a mold of 350 grams.

Manufacturing

Pour milk into the multicooker bowl. Set the “Steam” function.
Beat eggs with sour cream until smooth.
Without waiting for active boiling, pour the egg mixture in a narrow stream into the milk.
Turn off after boiling again.
Let cool.
Drain in a colander lined with gauze.
Beat the butter, sugar and vanilla with a mixer on low speed.
Continuing to beat, combine with cottage cheese.
Prepare additives (raisins, dried apricots or nuts at your own discretion) - wash and dry. Add to curd mass.
Line the inside of the mold with gauze, fill it with cottage cheese and leave it under pressure in the refrigerator for a day.

Another royal Easter recipe made from ready-made cottage cheese.

Products

Non-acidic cottage cheese – 500 gr.
Cream (30% fat) – 120 ml.
Testicles – 2 pcs.
Butter – 100 gr.
Sugar – 70 gr.
Vanillin – 1 sachet
Salt - on the tip of a knife
Raisins and dried apricots - 50 g each.
Almonds or hazelnuts – 50 gr.

Manufacturing

Rub the cottage cheese through a sieve or grind in a blender. Add butter, vanillin and mix thoroughly.
Separate the yolks from the whites, grind them with sugar and salt, pour in the cream and stir.
Pour the resulting mixture into the multicooker container. Leave in the “Heating” mode for 10 minutes until the consistency thickens.
Combine with curd mass and stir until smooth.
Using the “Milk porridge” function, heat with continuous stirring for 5 minutes. The mixture does not have to boil.
Allow the purchased Easter base to cool.
Prepare dried fruits - steam them with boiling water and dry. Chop the nuts.
Combine additives, including vanillin, with cottage cheese.
Place in a mold and place in the refrigerator under pressure for 12 hours.

Reddish Easter recipe

The secret to getting Easter red is to use baked milk. This is an ancient recipe and the name of the dish comes from the Old Russian word for “beautiful”. This Easter cottage cheese in a slow cooker, in addition to its unusual color, has a very rich taste.

Products

Milk – 1.5 liters;
Sour cream – 800 gr.;
Testicles – 3 pcs.;
Sugar – 200 gr.;
Salt – ½ teaspoon.

Before specific production, it is necessary to steam the milk in advance.