Smooth Persian Custard

August 14, 2025 by admin

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## 👨‍🍳 How to Make It

### 1. **Infuse the Milk**

In a medium saucepan, combine the milk, rice flour (or cornstarch), and sugar. Whisk until fully dissolved. Add the soaked saffron and place the pan over **medium heat**.

### 2. **Stir Constantly**

As the mixture heats up, stir continuously to avoid lumps and prevent sticking. The custard will gradually begin to thicken—this usually takes **8–10 minutes**.

### 3. **Add Aromatics**

Once the custard has thickened to a creamy, pudding-like consistency, lower the heat and stir in the **cardamom** and **rosewater**. Cook for another **2 minutes**, then remove from heat.

### 4. **Cool and Serve**

Pour the custard into small bowls, ramekins, or glass cups. Let them cool to room temperature, then refrigerate for at least **2 hours** until set and chilled.

> ✨ **Optional garnish:** Finely chopped pistachios, dried rose petals, or a sprinkle of cinnamon.

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## 🍽️ Serving Suggestions

* Serve cold for a refreshing, light finish to any meal.
* Pair with **Persian tea** or strong **black coffee** for a beautifully balanced dessert experience.
* Use it as a **filling** for pastries or layered desserts for a fusion twist.

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## 💡 Tips for Perfect Custard

* **Low and slow** is key—avoid high heat to prevent curdling.
* Adjust the **sweetness and aromatics** to your taste. Start light and add more if needed.
* Use **full-fat milk** or even a mix of milk and cream for a richer version.

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## ❤️ Final Thoughts

This **Smooth Persian Custard** is more than just a dessert—it’s a gentle nod to centuries-old culinary tradition, brought to life with simple ingredients and heartfelt flavors. Creamy, comforting, and fragrantly spiced, it’s a treat you’ll find yourself making again and again.

So next time you want something light, luxurious, and a little bit exotic, turn to this Persian classic. One spoonful, and you’ll understand why it’s been cherished for generations.

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Would you like a printable recipe card or a variation with plant-based milk? Just let me know—I’m here to help you customize it to your taste!