Cream (Thickened Milk Base)
A fundamental culinary preparation from the Parsi kitchen, this recipe yields a smooth, thickened milk mixture enriched with egg yolk. Refined wheat flour is whisked with fresh milk and cooked to a rich, pudding-like consistency before being finished with a strained yolk for a velvety texture. This versatile base serves as a neutral foundation that can be sweetened for desserts or seasoned for savory applications.
Ingredients
- 2 cups Whole milk (Originally '0.5 seer'. Converted to modern equivalent (approx. 2 cups).)
- 5 heaping tablespoons All-purpose flour (Originally 'Mill's number 1 wheat flour' (refined flour).)
- 1 large Egg yolk (Originally '1 egg's dal' (yolk).)
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Instructions
- 1Separate the egg yolk and beat it thoroughly with a fork until it becomes thin and fluid.
- 2In a tinned saucepan (or heavy-bottomed pot), add the flour. Gradually pour in the milk in small amounts, whisking constantly to ensure the flour dissolves completely without leaving any lumps.
- 3Place the saucepan over low heat (originally embers). Cook, stirring continuously, until the mixture thickens to the consistency of 'doodhpak' (thick pudding).
- 4Remove the pot from the heat. Immediately mix in the beaten egg yolk thoroughly. Finally, pass the entire mixture through a fine-mesh sieve to ensure a perfectly smooth texture.
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