Coffee Custard

This elegant Parsi-style coffee custard combines the robustness of freshly brewed coffee with the richness of egg yolks and milk to create a silky, sophisticated dessert. Infused with a delicate hint of rose water, the pudding is steamed gently to achieve a texture similar to a classic pot de crème, balancing bitter coffee notes with sweet, floral undertones. It is a comforting yet refined dish, perfect for serving chilled or at room temperature as a luxurious finish to a meal.

Ingredients

2 cups Whole milk (Originally '1 Sher'. Converted to approx 2 cups based on historical Parsi measurements.)
3 1/2 tablespoons Sugar (Originally '3.5 Tolas'. Converted to tablespoons (approx 40g).)
2 1/2 tablespoons Ground coffee (Originally '2 Tolas'. Use coarsely ground coffee for steeping.)
3 teaspoons Rose water (Or 3 drops of rose essence.)
8 large Egg yolks (Originally '8 fresh eggs' dal' (yolks).)

Instructions

1Pour the milk into a saucepan and place it on the stove. Bring to a boil. Once it boils, add the sugar. Let it boil 3 to 4 more times to dissolve the sugar completely, then remove from heat.
2Immediately add the ground coffee to the hot milk. Cover the pan and let it steep for 3 minutes. After steeping, strain the mixture through a fine cloth or sieve to remove the coffee grounds. Allow the liquid to cool completely.
3Using a fork, beat the egg yolks thoroughly until they are thin and well-mixed. Mix the beaten yolks into the completely cooled coffee-milk mixture. Add the rose water (or essence) and stir to combine.
4Pour the mixture into a deep heat-proof cup or mold. Prepare a water bath: fill a wide pot with enough water so that when the cup is placed inside, the water reaches halfway up the sides of the cup. Heat the water until hot, then place the cup inside. Cover the pot with a lid wrapped in a cloth (to catch condensation). Steam on the stove for 1 hour. Alternatively, pour into a large bowl and steam in a deep vessel for slightly longer.