Paskha with Custard Base

In top of double boiler, blend cream, sugar and egg yolks. Cook over simmering water, stirring until sugar is dissolved and sauce coats a metal spoon (about 15 minutes).

Remove from heat and let cool.

Split a vanilla bean lengthwise with a sharp knife and scrape out black suds, adding them to the butter.

Beat butter until fluffy adding salt, then the cheese and sour cream, blending thoroughly.

While mixing slowly add the cooled sauce.

Line a 2 to 2 1/2 quart paskha mold or clay flowerpot (with drain base) with cheesecloth.

Spoon cheese into cloth; fold cloth over top of cheese.

Place mold in a larger pan, elevating it so it can drain. Refrigerate 12 to 24 hours.

Remove from mold.

Cover and keep cold until ready to serve.

Freeze to store.