FOOD AND TRAVEL

Saturday, December 31, 2011

Saffron and Almond Custard

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I hope you all are as excited about 2012 as I am. I wanted to end this year on a sweet note and wish you a very happy new year. I can't thank you enough for being generously supportive over the year. But I'll try - thank you!
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This is among one of the few baked desserts mom makes.The first time M tasted it was when he and his family where officially invited to our house after our engagement. The night before, mom asked me if I knew of any of M's favorite food. No I didn't and I wasn't very keen on asking. So she planned the menu by herself. Dinner that night was in this order - saffron and almond custard, corn halwa, meat filled samosas, murg mussallam (whole chicken cooked with spices) and chicken biryani. The custard and corn halwa have become M's all time favorite dessert, samosas and biryani, what do I say, just that he has woken up at night and told me he dreams of them. No wonder, I'm always scared of making my mom's recipe. She is a master and I come no where close!

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But then this custard recipe is so easy, its really a breeze to make. I have always thought of it as Bohra custard but I'm not sure if its made by other Bohras, though most of the people I know make them. It must have been one of those recipes tweaked with Indian flavors. Usually the layer is double the size you see here, but I like to keep it thinner. If you prefer a thick slice, just double the recipe.

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Saffron and Almond Custard
Serves 5

Ingredients 
3 cans evaporated milk (159ml each)
3 eggs
1/2 cup sugar
1/2 tsp rose water
1/2 tsp cardamom powder
Generous pinch of saffron
Roughly chopped almonds

Method

Preheat the oven at 180 C. Thoroughly whisk together evaporated milk, sugar and eggs. 

Add the cardamom powder and rose water and whisk again. 

Pour the mixture in 10 inch by 1.5 inch tart pan. If you want a thicker slice custard, use a deep baking dish  instead. You don't really have to stick to a particular size of pan, just make sure you are not making an omelete!

Bake for 25 minutes. Remove from the oven and sprinkle with saffron and almonds. 

Return to the oven and bake for another 20 minutes. Baking time will differ based on your baking dish and how thick a layer the custard is so bake the custard until its completely set.

Let it cool. It can an be served at room temperature but is best served cold.
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41 comments

  1. That is one original custard! Heavenly flavors.

    Best wishes for 2012!

    Cheers,

    Rosa

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  2. kulsum...so happy to see your post.this custard looks very delicious *gobble gobble*
    wishing you & family a happy 2012 !

    shruti

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  3. This is gorgeous, and so are your photos, Kulsum. The ingredients sound heavenly, I'm not surprised it's your husband's favorite dessert. Happy New Year!

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  4. The Almond Custard looks totally delicious. Something to try for the New Year. Wishing you a Very Happy New Year!

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  5. the recipe looks tempting...we shall try it today
    thanks kulsum
    zuzar moonim

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    1. When virtue and modesty enlighten her charms, the lustre of a beautiful woman is brighter than the stars of heaven, and the influence of her power it is in vain to resist.

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  6. so tempting and delicious...never heard about this before...nice recipe..
    Wishing you and your family a Happy new year!!!

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  7. wow...the custard looks so tempting dear....delicious.....wishing u n ur family a very happy new year !

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  8. That looks and sounds delicious! And happy New Year to you.

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  9. This looks so good! Will have to give it a try! Happy New Year!

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  10. Wish you and your family (the WHOLE family!) a very happy and prosperous new year Kul! I know I owe you an email if not a skype call but have been busy with things lately. Lets talk soon and catch up. Sending warm wishes! Love you :-)
    Oh, and this custard is definitely something that deserves an ovation!

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  11. I'm so glad to have come across your blog, looking forward to reading more of it this year!

    This looks fantastic, much more interesting than a plain baked custard (though they're great too). Love all the flavours in this recipe, and the almonds and saffron scattered across the top look great :)

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  12. What a special dessert that has so much meaning for the two of you. With rose water, cardamom and saffron I can see why it would be a dessert to remember!

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  13. Gosh I've never heard of this. Trust you to always blog about something super yummy but that's actually simple to make - what a lovely way to end the year for yourself and your readers!

    Congrats on all the lovely posts in 2011 Kulsum, and wishing you a wonderful year ahead - I'll be right here waiting for more yummy posts from you! :)

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  14. Isn't that wonderful when a new dish from your family crosses over to another generation and is enjoyed. It looks so delicious and filled with new flavors I have yet to try.

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  15. Happy New Year, my friend! Love the flavors -- just beautiful!

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  16. happy new year, my lovely friend. what a beautiful way to end the year- by posting a recipe of your mum's. do you speak Lisan-ul-Dawat? what is this dish called in your language? love this pudding. x s

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  17. How beautiful that one family's favorite touch another one's life and so you continue together. almost like a love story :D

    The flavors are beautiful! and the ingredients and the procedure sounds like a caramel custard without the caramel and with indian flavors. lovely golden hue!

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  18. Your custard looks so gorgeous Kulsum, and I love the back story to it too.

    Such beautiful photos too.

    Best wishes for the New Year :D

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  19. It looks just perfect, I can imagine the taste!
    Best wishes from Warsaw :)

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  20. One can win a man's heart with some saffron - always works. Worked with mine too ;o) Lovely looking custard Kulsum!

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  21. What a beautiful treat! I love the wonderful flavors here...delightful!

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  22. Happy New year :)

    Love the flavours here. I want to have a spoon and enjoy the smoothness of the custard.

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  23. mmm mmm love the flavours here. It looks like creme caramel, beautiful!

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  24. "just make sure you are not making an omelete!"
    Now that's funny!

    This looks really good! If you think it's a Bohra custard, well then, it is!

    HNY!

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  25. Lovely custard. I could cut myself a slice from the pic :-)!

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  26. Such a decadent looking custard!

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  27. thank you so much everyone!

    Shayma- I do know Lisan-ul-Dawat but I'm not fluent. My mom calls it "Custar" without the 'd' which makes it sound more Indian :-)

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  28. I love custard in any form and I love discovering new, exotic ways of flavoring and baking it. This one sounds wonderful! Happy New Year, dear! x

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  29. Love this custard. Wow, the flavors of the almond and saffron together sound amazing

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  30. wow... this is such a simple recipe! I've been looking for Indian dessert recipes and this one is so doable. And about your earlier concern on whether this really is a Bohra dish... I'm not so sure either.... my mum made custard a lot but never this way. Hers was a simple caramel custard. Great post and great pics!

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  31. I love saffron in my sweets, lovely custard!

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  32. This looks absolutely delicious - and so different ! I'll definitely be trying this recipe - Thanks for the post
    - sarahskitchenblog.wordpress.com

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    1. Mouthwatering.............
      giftwithlove.com

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  33. Happy New Year Kulsum!
    Gorgeous blog, your 'spicy mutton stew' recipe is now my one of my Kashmiri family's favorites!
    I do have a question..is it necessary to butter the tart pan before baking the custard?
    Shukriya!

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  34. The top view reminded me of badam halwa that my mom makes, but then to see its a custard and an easy one too...got to try..gorgeous pics!!

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  35. It looks tasty and healthy. I will let my wife about it. Definitely she will make it for me.

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  36. My good friend just sent me this article. Great read. How do I subscribe for more?

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