Almond Custard

Ingredients

• 1 1/2 cups Sweet almonds (Blanched (peeled). Originally '0.5 seer' (approx 233g).)
• 1/2 teaspoon Almond extract (Substitute for original '1.5 tola bitter almonds' (approx 17g) which can be toxic/unsafe.)
• 1 cup Heavy cream (Originally '0.5 seer pure thick cream'.)
• 1 cup Whole milk (Divided use. Originally '0.5 seer pure fresh milk'.)
• 1/2 cup Granulated sugar (Originally '0.25 rotal' (approx 115g).)
• 8 large Egg yolks (From fresh eggs.)
• 3 large Egg whites (From fresh eggs.)
• 4 teaspoons Rose water (Plus extra for grinding almonds.)
• 1 teaspoon Caraway seeds (Flat spoonful.)
• 1/2 inch Cinnamon stick
• 1 piece Lemon peel (Peel from 1/2 lemon.)
• 4 drops Rose essence (Optional, for final flavoring.)

Instructions

1. 1Wash the blanched almonds and wipe them dry. Grind them very finely on a stone or in a food processor with a little rose water to create a smooth paste.
2. 2Beat the egg yolks thoroughly with a fork. In a separate bowl, whip the egg whites until they form stiff peaks.
3. 3Take 1/2 cup of the milk (approx. 1 pasher) and add the caraway seeds, cinnamon stick, and lemon peel. Bring to a boil once, then remove from heat. Strain the milk through a cloth into a bowl and let it cool.
4. 4In the remaining 1/2 cup of milk, add the ground almond paste, heavy cream, sugar, and almond extract. Mix thoroughly by hand or with a spoon until well combined.
5. 5Once the infused milk (from step 3) has cooled, mix in the beaten eggs (yolks and whites). Then, stir in the almond-cream mixture (from step 4). Place the mixture on low heat (or a double boiler) and cook, stirring constantly, until it thickens.
6. 6Once thickened, remove from heat. Continue stirring the custard gently until it cools down to prevent a skin from forming. Optionally, stir in 4 drops of rose essence for enhanced flavor.