I also made the Pascha egg custard. My family called it sirets but it's got about 10 names. It's not the Russian Pascha sometimes called Russian Ice Cream: I'll convert that next year. This is a sweet egg and cream custard drained to make a heavy flan like consistence. It normally requires constant stirring and it made me decide I love my Thermomix.
6 eggs
1/2 tsp salt
1 pint or 500 ml 1:1 cream/whole milk
4 tbsp sugar (or more to taste)
2 tbsp vanilla (use white vanilla)
3 thread saffron ground (or yellow food coloring)
Strainer lined with 4 layers cheese cloth.
Cheese form or string.
Bowl of ice water
Add milk, sugar, eggs, vanilla and saffron to mixing bowl and heat at 195 F/90 C on speed 4 for 30 seconds
Cook for 15 minutes at 195 F/90 C on speed 1.5. It should look like fine scrambled eggs.
Pour into cheese cloth and drain. Lift clothe and squeeze out liquid (use ice water to wet hands to so you don't get burned)
Save liquid and use in bread
Hang cheese clothe for 4 hours to drain or place in cheese mold and press overnight in refrigerator.
Slice and eat on Pascha bread.
.
