Rose Custard
A luxurious, velvety Parsi-style custard infused with the delicate floral aroma of rose and vanilla. This rich dessert, known historically as "Custard Golabi," features a silky base of milk and eighteen egg yolks, creating an incredibly smooth texture that melts in the mouth. Tinted a gentle pink hue, it can be enjoyed on its own or served alongside sponge cake for an elegant finish to any meal.
Ingredients
- 4 cups Whole milk (Originally '2 Sher'. Converted to approx 4 cups/1 liter.)
- 1/2 cup Sugar (Originally '0.25 Sher'. Converted to approx 1/2 cup (4 oz).)
- 18 yolks Egg yolks (Fresh yolks.)
- 1 1/2 teaspoons Vanilla essence
- 1 teaspoon Rose water (Or 5 drops of rose essence.)
- 2 drops Pink food coloring (Originally '2 pinches cochineal powder' or 'ice cream color'. Use enough to achieve a pink rose color.)
Instructions
- 1In a saucepan, bring the milk to a boil once. Add the sugar and stir until dissolved. Remove from heat and allow it to cool down until warm (not hot).
- 2In a large bowl (originally an earthenware vessel), beat the 18 egg yolks thoroughly until smooth.
- 3Gradually pour the cooled milk into the beaten yolks, mixing constantly to ensure they combine well without curdling. Transfer the mixture back to the pot and place over low heat (originally 'on coals'). Stir continuously without stopping.
- 4Continue stirring until the custard thickens (coats the back of a spoon). Remove from heat immediately. Strain the mixture through a fine sieve to ensure it is perfectly smooth. Stir in the vanilla essence, rose water, and pink food coloring until the desired rose hue is achieved.
- 5Serve the custard on its own or with sponge cake. It is described as tasting very good.