Smooth Persian Custard

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.