Desserts and Sweets Recipes - Parsi Custard

Ingredients

• 2.8l/5 pts milk

• 225g/8 oz khoya

• 225g/8 oz sugar

• 100g/4 oz ground almonds

• 6 eggs, beaten

• 12 egg yolks, beaten

• 5ml/1 tsp ground cardamom

• 5ml/1 tsp grated nutmeg

• 10ml/2 tsp vanilla essence (extract)

• 100g/4 oz pumpkin seeds, blanched

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Method:

1. Boil the milk and sugar until the milk is reduced to half the quantity. Add the khoya and ground almonds then stir in the eggs and egg yolks, cardamom, nutmeg and vanilla essence.

2. Pour into a greased baking dish and garnish with the pumpkin seeds.

3. Bake in a preheated oven at 180C/350F gas mark 4 for 30 minutes until the pudding is set and the seeds have browned. Leave to cool then chill before serving.