Best Ostakaka Swedish Custard Recipes
OSTAKAKA (SWEDISH CUSTARD)
This is a simplified version of a family holiday tradition. Never a holiday goes by without this delicious treat, and soooo much easier today. Serve warm or chilled. Try replacing the heavy cream with half-and-half, eggnog, or evaporated milk.
Provided by Darcey Family
Categories World Cuisine Recipes European Scandinavian
Time 1h10m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a casserole dish with butter.
- Stir beaten eggs, cottage cheese, cream, sugar, vanilla extract, nutmeg, and salt together in a bowl; pour into prepared casserole dish.
- Bake in preheated oven until set and completely browned on top, about 1 hour. Set aside to cool.
Nutrition Facts : Calories 422.8 calories, Carbohydrate 23.2 g, Cholesterol 213.2 mg, Fat 30.1 g, Fiber 0.1 g, Protein 15.8 g, SaturatedFat 17.8 g, Sodium 709.6 mg, Sugar 19.5 g
OSTKAKA (SWEDISH CHEESECAKE)
This is a Swedish (Scandinavian) dessert that is traditionally served during the holidays, specifically at Christmas. But you can eat it whenever if you like, because it is just that good. Getting the rennet may be a bit difficult, but can be an adventure to acquire. If you're traditional serve with lingonberries. If you're not, raspberries, blueberries, and strawberries work just the same. You can even make a berry sauce to drip over it too and/or top it with whipped cream. You can also add a graham cracker crust to the bottom.
Provided by Lexi O
Categories World Cuisine Recipes European Scandinavian
Time 2h25m
Yield 12
Number Of Ingredients 8
Steps:
- Mix 1 cup of cold milk with 3/4 cup of flour and stir to make a soft paste. Set it aside.
- Dissolve the 1/2 tablet of rennet in water. Set it aside.
- Heat the rest of the gallon of milk to lukewarm, 98 to 102 degrees F (36 to 39 degrees C). Remove from heat. Add the soft paste mixture and stir in the dissolved rennet. Stir often until milk begins to set; cover and let stand until firm, about 1 hour.
- Break up the milk mixture and remove the whey. Do not make the curd too dry and treat with gentle hands so as not to break up the curds too much.
- Preheat the oven to 400 degrees F (200 degrees C). Coat a 9x13-inch baking dish with 1 teaspoon butter.
- Mix together eggs, sugar, and whipping cream. Add this cream mixture to the strained curd and mix. Pour combined mixture into the prepared baking dish and softly spread it out so that the top of the dessert is flat.
- Bake in the preheated oven for 30 minutes. Reduce the heat to 325 degrees F (165 degrees C). Continue to cook until set and browned on top, about 30 minutes more. Let cool before serving and refrigerate when stored.
Nutrition Facts : Calories 195.2 calories, Carbohydrate 23.4 g, Cholesterol 105.8 mg, Fat 9.9 g, Fiber 0.2 g, Protein 3.9 g, SaturatedFat 5.5 g, Sodium 40 mg, Sugar 16.9 g
OSTKAKA (SWEDISH CHEESECAKE)
Swedish cheesecake is not like American cheesecake, but it's still very yummy. Serve it with a fruit compote such as apple or lingonberry strawberry conserve (see my recipe).
Provided by strawberrybird
Categories Cheesecake
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F.
- Whip the eggs until fluffy.
- Stir in sugar, flour, and cottage cheese.
- Fold in the almonds and amaretto.
- Butter or spray a 9" x 13" casserole.
- Pour into pan. Bake for 1 hour.
- If cheesecake starts to get too brown, cover with foil.
- Best served warm with fruit compote.
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