While I was growing up eating Jell-O pudding cups,* halfway across the world Valerian was snacking on miláčik. Now, miláčik means “darling” or “dear” in Slovak, so if you run a search on it, you’ll get a rather surprising selection of results, particularly pet photos.
Last time he was back in the Old Country, Valerian noticed that miláčik is basically sweetened, flavored sour cream, and so when he returned to California, he decided to whip us up a batch himself. It’s not quite as firm as the kind you buy in the store, which sometimes is called tvarohový miláčik because it’s made with tvaroh, the local cheese that’s similar to ricotta. Valerian’s recipe here couldn’t be simpler, though, and while the vanilla bean gives you those authentic little speckles, just bump up the amount of good quality vanilla extract if that’s what you have. Sour cream makes a perfect consistency to top or fill crepes, or, honestly, just slurping it up all on its own. Good thing I’m wearing these elastic-waist pants.
- 1 16 oz. container sour cream
- ¼ cup brown sugar
- 1 vanilla bean
- ½ tsp vanilla extract
- Split the vanilla bean lengthwise and scrape out the seeds and their surrounding paste.
- Whisk together the sour cream, sugar, and vanillas in a medium bowl.
- Serve in small bowls, as a topping or filling for crepes or pound cake.
- Your kids will fall in love with this. It is easy to make so let them do the work.
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