Lemon Arrowroot Custard Pudding
This traditional Parsi custard pudding combines the richness of egg yolks with the delicate thickening power of arrowroot for a silky, smooth texture. Infused with fresh lemon peel and sweetened just right, it offers a refreshing citrus aroma that cuts through the creamy base. A classic comfort dessert that requires gentle cooking to achieve its perfect, velvety consistency without curdling.
Ingredients
- 2 1/2 cups Whole milk (Originally '1.25 Seer'. Converted to approx 2.5 cups based on historical Parsi measurements.)
- 1/2 cup Granulated sugar (Originally '7.5 Tolas'. Converted to approx 90g or 1/2 cup.)
- 2 teaspoons Arrowroot powder (Use heaping teaspoons.)
- 1 piece Lemon peel (Peel of 1 whole lemon, pith removed if possible.)
- 3 yolks Egg yolks (Originally '3 eggs dal' (yolks).)
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Instructions
- 1Remove 6 small spoonfuls (approx. 2 tablespoons) of milk from the total quantity and place it in a large cup. Add the arrowroot powder to this reserved milk and mix thoroughly until smooth, ensuring no lumps remain.
- 2Place the remaining milk in a saucepan with the lemon peel. Simmer gently over low heat (originally 'on embers') for about 30 minutes to infuse the flavor. Remove from heat and strain the milk to remove the lemon peel.
- 3Stir the reserved arrowroot mixture again (as it may have settled) and pour it into the hot, strained milk, stirring constantly to combine well.
- 4In a separate bowl, beat the egg yolks thoroughly with a fork until they are thin and fluid. Add the sugar to the yolks and mix until well combined.
- 5Gradually pour the warm milk-arrowroot mixture into the egg-sugar mixture, stirring continuously. Return the combined mixture to the saucepan and place over low heat. Stir constantly ('ghutya kari') until the custard thickens. Do not let it come to a boil, or the eggs will curdle. Remove from heat immediately once thickened.
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