Custard
A classic Parsi-style baked custard infused with the aromatic warmth of cinnamon, caraway seeds, and fresh lemon zest. This rich dessert combines a smooth, egg-heavy base with traditional spices for a texture that is silky yet firm, creating a comforting balance of sweetness and citrus notes. Best served chilled or warm in individual cups, it offers a sophisticated twist on a simple pantry staple.
Ingredients
- 4 cups Whole milk (Originally '1 Seer'. Converted to approx 4 cups/1 liter.)
- 1/2 cup Sugar (Originally '0.25 Ratal' (pound). Converted to approx 1/2 cup or 4 ounces.)
- 8 whole Eggs (Use fresh large eggs.)
- 1 teaspoon Caraway seeds (Originally '0.25 Tola'. Converted to approx 1 teaspoon.)
- 1 inch Cinnamon stick
- 1 whole Lemon zest (Finely cut peel of 1 lemon.)
Instructions
- 1Break the eggs into a bowl and beat them thoroughly with a large fork or whisk until the mixture is thin and uniform.
- 2Combine the beaten eggs with half of the milk (2 cups) and the sugar. Mix well until the sugar is dissolved.
- 3Place the remaining half of the milk (2 cups) in a saucepan. Add the lemon peel, caraway seeds, and cinnamon stick. Place on the stove over medium heat and bring to a boil (allow it to bubble up three times), then remove from heat.
- 4Gradually mix the egg mixture into the hot spiced milk. Take two vessels and pour the mixture back and forth between them from a height about 6 or 7 times to thoroughly mix and cool it slightly.
- 5Strain the mixture through a fine sieve to remove the spices and lemon peel. Let it sit briefly to cool. If any foam has risen to the top, skim it off. Pour the mixture into individual custard cups or ramekins.
- 6Preheat oven to 350°F (175°C). Place the cups in the oven and bake for 25-30 minutes until set. Alternatively, this can be steamed or baked in a pot on the stove similar to a pudding.