Apple Custard
This historical Parsi dessert transforms tart cooking apples into a silky, golden custard enriched with fresh egg yolks and scented with warm cinnamon. The fruit is stewed until tender, pureed to a smooth consistency, and then gently thickened over low heat to create a luxurious, spoonable treat. Served chilled in glass cups, it offers a refreshing yet rich finish to any meal, bridging the gap between a fruit compote and a traditional custard.
Ingredients
- 2 pounds Apples (good quality cooking apples) (Originally '2 rattal'. Use a variety that breaks down well like Granny Smith or McIntosh.)
- 1 cup Granulated sugar (Originally '0.5 rattal' (approx 8 oz).)
- 4 yolks Egg yolks (Use fresh eggs.)
- 1/2 inch Cinnamon stick
- 1 1/2 cups Water (Originally '1.5 pasher'. Adjust as needed to stew the apples.)
Instructions
- 1Peel the apples, remove the cores and seeds, and cut them into small pieces.
- 2Place the apple pieces in a stainless steel pot (originally tin-lined). Add the water, sugar, and cinnamon stick. Cover the pot and place over medium-low heat (simmer). If the water evaporates before the apples are completely soft, add a small amount of hot water.
- 3Once the apples are completely soft, remove the pot from the heat. Remove the cinnamon stick. Mash the apples thoroughly with a ladle, then pass the mixture through a fine sieve into a clean pot to create a smooth puree.
- 4Beat the egg yolks with a fork until smooth. Add them to the apple puree and mix thoroughly. Return the pot to low heat (or use a double boiler) and stir constantly until the mixture thickens into a custard consistency. Do not let it boil.
- 5Pour the thickened custard into serving glasses. Place the glasses on ice or in the refrigerator to chill thoroughly before serving.