Slow Cooker Creamy Curd Pudding

Tender and airy curd pudding literally melts in your mouth!
cook time: 1h 15 min
Liam Carson
Slow Cooker Creamy Curd Pudding

Nutrition Facts (per serving)

224
Calories
11g
Fat
21g
Carbs
10g
Protein

Ingredients (8 portions)

Basic:

Sugar 1 cup
Butter (for lubricating the multicooker bowl) 25 g
Sour cream 0.5 cup
Chicken eggs 5 pc
Cottage cheese 500 g
Vanilla sugar 0.5 tsp
Potato starch 2 tbsp

Recipe instructions

Step 1

Step 1
Cooking ingredients.

Step 2

Step 2
Grind the cottage cheese, separate the yolks from the whites, and put the whites in the refrigerator. Add yolks, starch, sour cream and vanilla sugar to the cottage cheese.

Step 3

Step 3
Beat the curd mass with a mixer at medium speed.

Step 4

Step 4
Beat the whites into a fluffy foam.

Step 5

Step 5
Continue beating the egg whites, gradually adding sugar until the foam becomes shiny.

Step 6

Step 6
Add the whites whipped with sugar into the curd mass.

Step 7

Step 7
Grease the multicooker bowl with butter and place the fluffy curd dough.

Step 8

Step 8
Bake the curd pudding in the “Baking” mode for 45 minutes at a temperature of 180 degrees. After the beep, let the pudding stand with the lid closed until it cools.

Step 9

Step 9
Place the pudding on a plate.

Step 10

Step 10
Serve with tea or coffee for breakfast.

Additional rubrics

Related recipes