To begin to make cottage cheese crème caramel, this is the most time consuming and labor intensive that you need for a cupcake. I don't plan on a biscuit, just wanted to experiment about the cream. The result shocked me is outrageously delicious. The idea is that this cream can and stop to use it as a separate dish, spreading on pancakes, muffins, just bread, use as a layer for a cake, etc. the consistency of the finished cream is very plastic and in a frozen state resembles peanut butter, which you spread with a knife, it can mold with your hands, just do not the liquid. And that's when I have the whole thing taken out of the refrigerator and tried it with pancakes, came the idea to bring to mind and turn it into a more perfect fantasy, especially since it was the remaining marmalade and a bag of cookies. Cream (pasteurized!!! can and milk) are loaded in a saucepan and bring to a boil, then with constant stirring enter fermented baked milk, weight immediately curdle. As soon as the serum becomes transparent greenish, remove from heat. Allow to cool to lukewarm.

A colander to put gauze in multiple layers and to discard the curds to drain whey. About an hour or two.

Put the sugar on the bottom of nonstick cookware, frying pan or saucepan and melt over low heat. The process is long, the sugar melts reluctantly, but the main thing - to withstand this moment and completely dissolving, we obtain a dark brown mass with a strong smell of caramel (burnt sugar).

Then, the molten sugar add the butter. Temperature differences sugar can sacramentarians, so again it will take time to get it all to dissolve until smooth. The main thing is to melt the sugar, the mass may be heterogeneous, i.e. melted butter can float on top, it does not matter.

Then add cottage cheese.

To interfere with a spatula until smooth over low heat. Bring mixture to a boil and reduce the heat to low, leave for another 4-5 minutes, the mass must not actively boiling, but only sometimes bubbles appear. Remove from heat and cool. The cooled mass at room temperature thickens but remains watery, before full hardening of the paste to cool in the refrigerator for at least 3-4 hours. After that it can mold )))

About the cookies in grams I can not say, unfortunately, no weights. Was a sack weighed out, treated my mom, sandy crumbly, the type of the jubilee, with a nutty flavor. Cake the result with a delicate aroma of hazelnut. Approximately 400-450 g biscuits grind in a blender into fine crumbs. In cheese-caramel mass add 3-3. 5 cups of cookie crumbs, mix well.

Shape, round, any, vystelit paper or film, the ends hanging. I have a form of square with sides of 20 cm Caramel mass is put into a form and compacted by hand. Put into the refrigerator until the melted marmalade.

I had raspberry jelly, sour and very aromatic. Marmalade folded into a pan, pour 5-6 tbsp of water and melt over low heat, stirring constantly, until smooth. If there are small lumps, nothing to worry about.

Pour the jelly mass on the caramel and put into the refrigerator for 4-5 hours, I removed the night.

Then get hold of the hanging ends and cut into portions cakes. It is possible and so to leave. What beautiful and delicious and can be decorated. I melted some chocolate with milk and butter from the bag and poured.