Curd casserole with persimmon and custard

Curd casserole with persimmon and custard


  1. Cottage cheese 800 gr.
  2. Eggs 3 pcs.
  3. Sugar 3-4 tbsp. l
  4. Custard Dry 2 Packs
  5. Persimmon 2 pcs. (450 gr.)
  • Main ingredients


My ripe and soft persimmons, I release from the skin and seeds, transfer the flesh to a separate container.

Beat eggs with sugar in lush foam.

In a bowl I combine cottage cheese, persimmon pulp, dry custard and beaten eggs with sugar. It turns into a fragrant, airy curd. You can take any one-piece baking dish, I have a silicone mold, grease it with vegetable oil, pour the curd mass, not reaching the edge of about 1 cm. I knock the mold on the table well so that all the air bubbles come out. I bake in the oven, preheated to 170 * C at an average level of 60-70 minutes.

To remove the casserole with smooth edges, it is necessary to cool it to room temperature in the mold, only then remove it from the mold.

Enjoy your meal!