Lemon Custard No. 3
A luxurious Parsi-style custard featuring a rich base of thick cream and fresh egg yolks. This dessert is gently cooked in a water bath to ensure a silky, smooth texture, flavored with aromatic brandy, Madeira wine, and a bright finish of lemon essence. The result is a decadent, spoonable treat that highlights the elegance of colonial-era cuisine.
Ingredients
- 2 cups Heavy cream (Originally 'Dudh ni Soji Kathan Cream' (thick cream/malai). 0.5 seer is approximately 2 cups.)
- 8 yolks Egg yolks (Originally '8 eggs daal' (yolks).)
- 2 tablespoons Brandy (Adjust to taste.)
- 2 tablespoons Madeira wine (Adjust to taste.)
- 1/2 teaspoon Lemon extract (Originally '0.5 spoon i.e. 30 drops'.)
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Instructions
- 1In a large bowl or soup plate, beat the egg yolks thoroughly until they become very thin and smooth.
- 2Place the heavy cream in a saucepan over low heat. Allow it to melt and warm through gently, then remove from heat.
- 3Gradually mix the beaten egg yolks into the warm cream, adding a little at a time to prevent curdling. Stir in the brandy and Madeira wine. Pour the mixture into a deep heatproof vessel (such as a ceramic bowl or custard dish).
- 4Prepare a water bath by bringing a large pot of water to a boil. Place the vessel containing the custard mixture into the boiling water (ensure the water level is safe and won't splash in). Stir the custard continuously in one direction using a wooden or silver spoon until it thickens.
- 5Once the custard has thickened, remove the vessel from the water bath. Stir in the lemon extract. Serve warm or chilled.
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