Almond Custard No. 2

Name: Almond Custard No. 2
Ingredients: 1/2 pound Almonds (sweet) (Approx. 1 1/2 cups whole almonds.); 2 cups Whole milk (Originally '0.5 seer'. Converted to modern equivalent.); 2 cups Heavy cream (Originally '0.5 seer thick cream'. Converted to modern equivalent.); 1/2 cup Sugar (Originally '0.25 pound'. Converted to volume.); 8 large Egg yolks (Quantity estimated for setting 4 cups of liquid (not specified in original text).); 1/2 teaspoon Almond extract (Originally '5 bitter almonds'. Substituted with extract for safety and availability.); 2 teaspoons Rose water or Orange flower water

A rich and aromatic Parsi-style almond custard featuring a luxurious blend of fresh milk and heavy cream. This traditional dessert combines the nutty depth of ground almonds with the floral elegance of rose or orange flower water, creating a velvety texture that melts in the mouth. Best served chilled in individual cups or ramekins for a sophisticated finish to any meal.

Ingredients

1/2 pound Almonds (sweet) (Approx. 1 1/2 cups whole almonds.)
2 cups Whole milk (Originally '0.5 seer'. Converted to modern equivalent.)
2 cups Heavy cream (Originally '0.5 seer thick cream'. Converted to modern equivalent.)
1/2 cup Sugar (Originally '0.25 pound'. Converted to volume.)
8 large Egg yolks (Quantity estimated for setting 4 cups of liquid (not specified in original text).)
1/2 teaspoon Almond extract (Originally '5 bitter almonds'. Substituted with extract for safety and availability.)
2 teaspoons Rose water or Orange flower water

Instructions

1Blanch the sweet almonds in boiling water to remove their skins. Wash and wipe them dry. Grind the almonds into a fine paste, adding the rose water (or orange flower water) gradually while grinding to prevent oiliness and add flavor.
2In a large bowl, beat the egg yolks thoroughly with a spoon or whisk until smooth. Add the sugar, milk, heavy cream, almond extract, and the prepared almond paste. Mix everything together until well combined.
3Preheat oven to 325°F (165°C). Pour the mixture into a baking dish, individual ramekins, or custard cups. Place the dishes into a larger roasting pan filled with hot water (water bath/bain-marie) to come halfway up the sides of the dishes. Bake for 40-50 minutes, or until the custard is set but still slightly jiggly in the center.