Smooth Persian Custard

Indulge in the delicate flavors of this Silky Persian Custard, a refined dessert infused with aromatic cardamom and a hint of rose water for an exotic touch. Its velvety texture glides effortlessly on the palate, while a sprinkle of crushed pistachios adds a vibrant finish—making it as visually stunning as it is delicious.

Silky Persian Custard

Ingredients:

• 2 ¼ cups whole milk

• ¾ cup granulated sugar

• 4 tbsp cornstarch

• 1 tsp ground cardamom

• 1 tsp rose water (optional)

• 1 tsp vanilla extract

• 4 tbsp finely ground pistachios (for garnish)

Instructions:

1. Warm the Milk

   • In a medium saucepan, gently heat the milk over low heat until warm. Avoid boiling.

2. Prepare the Cornstarch Slurry

   • In a small bowl, mix the cornstarch with a few tablespoons of the warm milk, whisking until smooth and lump-free.

3. Combine & Flavor

   • Pour the slurry back into the saucepan. Add sugar, cardamom, vanilla, and rose water (if using). Whisk well to blend.

4. Thicken the Custard

   • Cook over low-medium heat, stirring constantly, until the mixture thickens and a few gentle bubbles appear (about 5-7 minutes).

5. Portion & Cover

   • Divide the custard into serving dishes. Immediately cover each with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.

6. Chill Thoroughly

   • Refrigerate for 2-3 hours, or until fully set and chilled.

7. Garnish & Serve

   • Before serving, remove the plastic wrap and sprinkle generously with crushed pistachios.