Rice Flour Custard
This rich and creamy Rice Flour Custard is a delicate dessert that combines the silky texture of egg yolks with the subtle thickening power of rice flour. Infused with aromatic cinnamon and rose water, it offers a sophisticated flavor profile reminiscent of traditional Parsi or Indian sweets. The dish is finished with a garnish of sliced almonds, adding a delightful crunch to every spoonful of this comforting treat.
Ingredients
- 2 cups Whole milk (Originally '1 Sher'. Converted to approx 2 cups.)
- 1/2 cup Sugar (Originally '0.25 Ratal' (approx 4 oz).)
- 2 teaspoons Rice flour (Originally '2 heaping small spoons'. Use heaping teaspoons.)
- 4 large Egg yolks (Originally '4 idani dal' (dal of 4 eggs).)
- 15 whole Sweet almonds (Blanched and sliced.)
- 1/4 teaspoon Almond extract (Originally '6 bitter almonds'. Substituted with extract for safety as raw bitter almonds can be toxic.)
- 1/2 inch Cinnamon stick
- 1 teaspoon Rose water (Adjust to taste.)
Instructions
- 1Blanch and peel the sweet almonds, then slice them thinly. Set aside for garnish.
- 2In a bowl, beat the egg yolks thoroughly with a fork until they are thin and smooth.
- 3Pour the milk into a saucepan and add the cinnamon stick. Bring to a boil over medium heat. Once it boils, remove from heat and discard the cinnamon stick.
- 4Stir the sugar into the hot milk and let it cool until it is warm but not hot. Once cooled, whisk in the beaten egg yolks. Gradually add the rice flour while whisking to prevent lumps. Stir in the almond extract and rose water.
- 5Return the mixture to low heat. Cook, stirring constantly, until the custard thickens and coats the back of a spoon. Do not let it boil vigorously.
- 6Remove from heat and pour into serving dishes. Sprinkle the sliced sweet almonds over the top before serving.