Can I replace apples with pears or bananas?

Yes, pears or bananas work well. Bananas are more watery, so you may need to add a little extra semolina to bind.

Why didn't my custard rise?

The eggs may not have been whipped enough, or the mixture was overmixed after adding them. Also, avoid opening the oven during the first 20 minutes.

Can I skip the honey?

Absolutely. You can omit it or replace it with a berry sauce, sour cream, or just serve with fresh fruit.

How to check if it's done?

Insert a wooden skewer in the centre — if it comes out clean, it's ready. The top should be golden and the edges slightly pulling away from the pan.

Curd with fermented baked milk

Name: Curd with fermented baked milk
Total time: 60 min
Yield: 4 порции
Cuisine: International
Ingredients: Green apple — 350 g; Honey — 60 g; 2.5% ryazhenka — 100 g; Chicken egg — 110 g; Cottage cheese — 400 g; Semolina — 30 g

80min

1050g

Nutrition per 100g

152

This baked cottage cheese custard is a true gem for those who love wholesome, delicious desserts. A creamy cottage cheese base with a touch of ryazhenka, sweet apple purée, and a fluffy, soufflé-like texture. A drizzle of honey adds the perfect finishing touch — a golden gleam and subtle sweetness. Light yet satisfying, it's an ideal breakfast or snack for the whole family!

WHAT YOU WILL NEED

From ingredients

6 products

Apple Base

For Serving

Cottage Cheese Mix

Egg Base

Dry Additives

SIMPLE PROCESS

Step by step recipe

The secret to this custard is properly prepared apples. Bake them until soft to create a flavourful purée without excess liquid. Use room-temperature ryazhenka and cottage cheese for a smooth, homogenous mixture. Beat the eggs until frothy to ensure a light, airy texture. Bake at 160°C (320°F) to cook evenly while staying moist. Serve warm or chilled, with honey drizzled over the top.

Step 1

Bake the apples

Pierce 350 g (12 oz) of apples in several places with a fork, place in a dish, and microwave for 5–7 minutes or bake at 180°C (350°F) for 15–20 minutes until soft. Cool, peel, remove seeds, and blend into a purée.

Step 2

Mix cottage cheese and ryazhenka

In a large bowl, combine 400 g (14 oz) of cottage cheese and 100 g (½ cup) of ryazhenka. Blend with an immersion blender until smooth.

Step 3

Add apple purée and semolina

Stir in the apple purée and 30 g (3 tbsp) of semolina, mixing thoroughly. Let it rest for 10 minutes to allow the semolina to absorb moisture.

Step 4

Whip the eggs

Whip 110 g (about 2 large) eggs with a mixer until light, frothy, and tripled in volume.

Step 5

Combine everything gently

Fold the whipped eggs into the cottage-cheese mixture using a spatula, stirring gently from the bottom up to keep the mixture airy.

Step 6

Bake and serve

Divide the batter among muffin tins (or pour into one large dish). Bake in a preheated oven at 160°C (320°F) for 35–40 minutes. Cool slightly, remove from moulds, drizzle with 60 g (about 3 tbsp) of honey, and serve.

CHEF'S TIP

Choose medium-fat cottage cheese

Use 5–9% fat cottage cheese for a creamy texture. Fat-free will make it dry, while high-fat will make it heavy.

Bake apples until very soft

Apples must be completely soft to purée smoothly. If they release excess juice, drain it off to prevent a watery batter.

Whip eggs separately

Whip the eggs into a stiff foam before folding them into the mixture — this gives the custard a light, airy crumb.

Drizzle honey just before serving

Add honey at the last moment to preserve its nutrients and avoid caramelizing in the oven.

SUBSTITUTIONS

Add your taste

Ryazhenka → kefir or buttermilk If you don't have ryazhenka, substitute with kefir (2.5%) or buttermilk — the flavour will be slightly tangier, but the texture stays the same.
Semolina → coconut flour or cornstarch For a low-carb version, replace semolina with coconut flour (30 g / ¼ cup) or cornstarch (20 g / 2 tbsp) — the result will be more delicate.
Honey → syrup or sweetener If you avoid honey, use maple syrup, agave, or a liquid sweetener for drizzling.
Add nuts or raisins Stir a handful of chopped walnuts or raisins into the apple purée for extra texture and flavour.

HOW TO STORE

How to Store Baked Cottage Cheese Custard

Cool the custard completely, then cover with plastic wrap or transfer to an airtight container. Refrigerate for up to 3 days. Reheat in the oven at 160°C (320°F) for 5–7 minutes before serving. Freeze without honey — freeze individual portions, thaw in the fridge, then reheat and drizzle with honey.

GOOD TO KNOW