Lemon Custard
This luxurious Parsi-style lemon custard features a rich base of heavy cream and eggs, double-cooked to achieve a uniquely velvety texture. The dessert is first thickened on the stovetop to develop its consistency, then finished in the oven, resulting in a creamy delight infused with the bright zest of lemon and a sophisticated whisper of brandy. Served in individual cups, it offers a perfect balance of sweet and tangy flavors that makes for a comforting yet elegant conclusion to any dinner.
Ingredients
- 2 cups Heavy cream (Originally '0.5 seer thick cream'. Converted to modern volume (approx 1 pint).)
- 1 cup Powdered sugar (Originally '0.25 seer crushed sugar'. Converted to modern volume.)
- 4 whole Eggs (Separated into yolks and whites.)
- 2 teaspoons Lemon juice (Strained.)
- 1 teaspoon Brandy (Optional flavoring.)
Instructions
- 1Separate the egg yolks from the whites. In a large bowl, beat the egg yolks thoroughly using a fork.
- 2Add the heavy cream, egg whites, and powdered sugar to the beaten yolks. Mix everything together until well combined.
- 3Transfer the mixture into a heavy-bottomed saucepan (traditionally a tinned vessel). Place over low heat (simulating embers) and stir constantly to prevent curdling. Cook until the mixture thickens into a custard consistency.
- 4Remove the thickened custard from the heat and allow it to cool down. Once cool, stir in the strained lemon juice and brandy.
- 5Preheat oven to 325°F (165°C). Pour the mixture into individual custard cups or a baking dish. Bake for approximately 15-20 minutes until set and slightly golden. Alternatively, this can be cooked in a Dutch oven setup with heat from above.