Arrowroot Custard
A rich and firm Parsi-style custard pudding featuring the smooth texture of arrowroot and the richness of fresh eggs and milk. This traditional dessert is aromatic with fresh nutmeg, vanilla, and a hint of almond, creating a comforting sweet treat that can be baked or steamed. The arrowroot provides a unique, glossy consistency that sets this dish apart from flour or cornstarch-based custards.
Ingredients
- 3/4 cup Arrowroot powder (Originally '8 tolas'. Converted to approx 93g/3.5oz.)
- 1/2 cup Granulated sugar (Originally '8 tolas'. Converted to approx 93g/3.5oz. The original text uses the phrase 'Soji Khand', interpreted here as refined sugar.)
- 2 cups Whole milk (Originally '1 sher'. Converted to approx 500ml.)
- 3 large Eggs
- 1/2 teaspoon Ground nutmeg (Originally '1 finely crushed nutmeg'. Reduced for modern palate and safety.)
- 1 1/2 teaspoons Vanilla extract (Originally '1 1/4 to 1 1/2 spoons'.)
- 7 drops Almond extract
Instructions
- 1Preheat your oven to 350°F (175°C). Grease a pie dish or deep baking dish with butter.
- 2In a small bowl, dissolve the arrowroot powder in 1/4 cup of the cold milk (reserve the rest for boiling). Ensure it is smooth and free of lumps.
- 3Pour the remaining milk into a saucepan and bring it to a boil. Once boiling, reduce heat and slowly pour in the arrowroot slurry while stirring constantly to prevent lumps. Cook for a few minutes until the mixture thickens into a smooth paste. Remove from heat and let it cool slightly.
- 4In a separate bowl, beat the eggs thoroughly with a fork until thin and well-mixed. Add the sugar, ground nutmeg, vanilla extract, and almond extract to the eggs and mix well.
- 5Pour the egg and sugar mixture into the cooled arrowroot paste and mix until fully combined. Pour the batter into the prepared pie dish. Bake in the preheated oven for 30-40 minutes, or until the custard is set and golden. Alternatively, this mixture can be steamed in a mold like a pudding.