Steamed Custard
A luxurious Parsi-style dessert featuring rich milk reduced to a creamy consistency and infused with aromatic cardamom, nutmeg, and vanilla. This delicate steamed custard boasts a silky texture and is studded with sliced almonds and fragrant spices for a sophisticated finish. Traditionally served at weddings and celebrations, it offers a comforting yet elegant sweetness that melts in the mouth.
Ingredients
- 4 cups Whole milk (Originally '1 seer'. Converted to approx 4 cups/1 liter.)
- 1 cup Sugar (Originally '1/4 seer'.)
- 3 whole Eggs (Fresh eggs)
- 15 whole Almonds (Blanched and sliced)
- 12 pods Cardamom seeds (Seeds removed and crushed)
- 1/4 teaspoon Nutmeg (Originally '5 val' (approx 2 anna weight). Freshly grated.)
- 3/4 teaspoon Vanilla essence (Originally '3/4 spoon or 45 drops')
- 4 drops Rose essence (Or 1 teaspoon rose water)
- 1/2 tablespoon Caraway seeds (Originally '1/2 tola caraway seed'. In modern Parsi custard, Charoli (Chironji) nuts are typically used instead.)
- 1 pinch Saffron (Optional variation: use instead of vanilla/rose for a different flavor.)
Instructions
- 1Peel, wash, wipe dry, and finely slice the almonds. Crush the cardamom seeds and grate the nutmeg.
- 2Break the eggs into a large soup plate or bowl and beat them thoroughly with a fork until they are thin and well-mixed.
- 3Dissolve the sugar in the milk. Strain the mixture into a heavy-bottomed pot (originally a tin-lined vessel). Place on the stove and boil until the milk has reduced by approximately half. Remove from heat and allow it to cool completely.
- 4Once the reduced milk is cool, mix in the beaten eggs, sliced almonds, crushed cardamom, nutmeg, vanilla essence, rose essence, and caraway seeds (or charoli). Stir well to combine.
- 5Pour the mixture into a bowl or mold, filling it about three-quarters full. Cover the mold tightly with a lid or tie a cloth over it to prevent water from entering. Steam for 1 hour, similar to the method used for pudding. (Note: Alternatively, lemon essence can be used instead of vanilla and rose for a different flavor, or a pinch of saffron can be added to the milk after boiling for a rich variation).