Baked Custard
This traditional Parsi baked custard features a rich, creamy base topped with a delightful crunch of semolina, charoli nuts, and sliced pistachios. Unlike the steamed version, this dessert is baked until it achieves a beautiful golden-red crust, offering a textural contrast between the smooth interior and the roasted top. It is best served warm or chilled as a comforting and elegant finale to a meal.
Ingredients
- 2 cups Whole milk (Quantity estimated for a standard custard base (not specified in original text).)
- 1/2 cup Sugar (Quantity estimated for sweetness.)
- 4 large Eggs (Quantity estimated for binding.)
- 1 tablespoon Semolina (Soji) (Originally '1 tola'. Converted to approx 1 tablespoon.)
- 1 tablespoon Charoli nuts (Chironji) (Originally '1 tola'. Small almond-flavored seeds common in Indian sweets.)
- 1 tablespoon Pistachios (Originally '1 tola'. Peeled and sliced.)
- 1 teaspoon Vanilla extract or Cardamom powder (Flavoring estimated for standard custard.)
Instructions
- 1Preheat your oven to 350°F (175°C). Prepare small deep pie dishes or ramekins by lightly greasing them.
- 2In a mixing bowl, whisk together the eggs and sugar until smooth. Gradually add the milk and flavoring (vanilla or cardamom), mixing thoroughly to combine all ingredients.
- 3Pour the custard mixture into the prepared dishes. Sprinkle the semolina, charoli nuts, and sliced pistachios evenly over the top of the custard.
- 4Place the dishes in the oven and bake for 30-40 minutes. The custard is done when it is set and the top has turned a nice golden red color.