Rich Custard Cream
This velvety, egg-enriched cream transforms ordinary tea or desserts into a luxurious treat with its smooth texture and rich flavor. Fresh egg yolks are whisked and gently simmered with milk to create a pouring custard that serves as a decadent substitute for plain milk or a delicious base for tarts. A classic Parsi technique, it adds body and elegance to any dish it accompanies.
Ingredients
- 2 yolks Egg yolks (Originally '2 fresh egg dal' (yolks). Use large fresh eggs.)
- 1 cup Whole milk (Originally '1 pasher' (historical measurement approx. 1 cup or 250ml).)
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Instructions
- 1Separate the yolks from two fresh eggs. Place the yolks in a saucer or small bowl and beat them thoroughly with a fork until they become thin and smooth.
- 2Transfer the beaten yolks into a small saucepan (originally a tinned vessel). Gradually add the milk in small amounts while stirring to combine. Place the saucepan over low heat (originally 'on embers').
- 3Cook the mixture, stirring constantly, until it comes to a gentle simmer and thickens. Be careful not to boil vigorously to prevent curdling. Once thickened, remove from heat.
- 4Allow the cream to cool completely before using. This cream can be used as a filling for tarts or added to tea as a rich substitute for regular milk.
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