No. 3212 — Custard Paskha with Egg Yolks

Beat yolks until pale with sugar, thin with milk and add a vanilla pod slit lengthwise. Heat while stirring until very hot, without allowing the mixture to boil.

Transfer to a soup bowl and immediately add cold butter in small pieces. Stir, cool and remove the vanilla. Gradually stir in pressed, sieved tvorog and transfer to a paskha mould as usual.

The ingredient list calls for 7 pounds moist tvorog, 10 yolks, 2 glasses fine sugar, 1½ glasses milk, 1 pound butter, and either zest of 1 lemon or 1 vanilla pod.

To provide