Almond Custard No. 2
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
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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.
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