Custard No. 2
This luxurious Parsi-style custard combines the richness of twelve egg yolks with fresh milk and a hint of brandy for a velvety dessert sauce. Stabilized with a touch of gelatin, it achieves a smooth, pourable texture similar to a thin doodhpak, making it the perfect accompaniment for sponge cakes or puddings. The delicate infusion of almond and vanilla essences creates a sophisticated flavor profile that elevates this classic comfort food.
Ingredients
- 5 cups Whole milk (Originally '1 1/4 seer'. Converted based on historical measure (1 seer ≈ 4 cups/1 quart).)
- 12 yolks Egg yolks (Use fresh egg yolks.)
- 1/2 cup Granulated sugar (Originally '7 1/2 tolas'. Converted to modern volume (approx 87g).)
- 2 teaspoons Unflavored gelatin (Originally '1/2 tola isinglass'. Substituted with gelatin (approx 6g).)
- 2 tablespoons Brandy
- 4 drops Almond extract
- 1 teaspoon Vanilla extract (Quantity estimated to taste.)
Instructions
- 1In a large bowl, beat the egg yolks thoroughly with a fork until they are thin and well-blended.
- 2Pour the milk into the beaten yolks and mix until fully combined. Strain the mixture through a fine-mesh sieve into a clean saucepan to ensure it is perfectly smooth.
- 3Add the sugar and gelatin to the milk mixture. Place the saucepan over low heat (or use a double boiler). Stir constantly and gently until the mixture thickens to the consistency of thin doodhpak (coating the back of a spoon). Do not let it boil.
- 4Remove from heat immediately and pour into a large ceramic bowl. Using a spoon or ladle, continuously toss and stir the custard until it cools down completely. This step is critical; if left to sit without stirring, it will set hard and unevenly like curd.
- 5Once cool, stir in the brandy, almond extract, and vanilla extract to taste. Serve this custard with sponge cake, pudding, or sandhna (fermented rice cake).