Caramel Custard with Raisins: A Classic Parsi Dessert with a Festive Upgrade

Is there anything more soothing than a smooth, rich dessert to round off a celebratory meal? With Navroz, the Parsi New Year, looming near, families are abuzz with preparations, cleaning houses, and making grand feasts. Celebrated with great enthusiasm, Navroz heralds the arrival of spring and a new beginning, usually between March around the world and between July and August in India. It is a season when Parsi homes are filled with laughter, prayers, and the scent of traditional food that unites generations.

Among the variety of Parsi dishes, Caramel Custard is a favorite. With its smooth texture and caramelized top, this dessert has been a favorite at Parsi parties for years. But what if we put a festive spin on this old favorite by incorporating sweet, plump raisins? The delicate tartness of the raisins not only provides visual beauty but also introduces a surprising splash of sweetness, transforming an ordinary dessert into something really divine. Let us proceed to the recipe and see the tips and tricks to preparing the ultimate Caramel Custard with Raisins for your Navroz festivities.

Recipe for Caramel Custard with Raisins

Ingredients:

• 1 liter full-fat milk
• 1 cup sugar (split into ½ cup for making caramel and ½ cup for custard)
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup raisins (small, golden or black, or both)
• 1 tablespoon butter (to soak raisins)

Method:

1. In a small saucepan, melt the butter and pour in raisins. Sauté for 2-3 minutes until they turn plump and let them cool.
2. In a heavy pan, place ½ cup sugar over medium heat and cook until melted and gets a deep amber color. Swirl the pan every so often to promote even caramelization. When complete, pour the caramel into the bottom of a greased baking dish and let it set.
3. Warm milk in a saucepan but not to boiling point. In another bowl, whisk the eggs, remaining ½ cup sugar, and vanilla extract together until well blended. Add warm milk gradually into the egg mixture, stirring continuously to prevent curdling.
4. Mix the soaked raisins into the custard mixture gently. The butter-coated raisins will provide a tender and juicy texture to the creamy custard.
5. Spread the mixture over the caramel layer in the baking dish. Bake the custard in a water bath at 180°C for 45 minutes or until a knife inserted in the center is clean.
6. Let the custard cool down to room temperature and then chill it in the refrigerator for a minimum of 2 hours. To serve, loosen the edges carefully and invert the dish to show the caramel top and speckled raisins.

7 Tips to Make Caramel Custard with Raisins for Parsi New Year

Caramelization is Important: While cooking the caramel, maintain a medium heat and don't stir excessively. Swirl the pan slowly for an even rich brown color without burning the caramel. A well-cooked caramel provides a pleasant bitterness to counterbalance the sweetness of the custard.

Soak and Plump the Raisins: Sautéing raisins in butter prior to adding them to the custard makes them soft and plump and keeps them from settling at the bottom. It also adds a delicate buttery richness to the overall dessert.

Perfect the Custard Mixture: Gradually add warm milk to eggs while whisking continuously. This method, tempering, avoids the eggs from scrambling and yields a creamy and even custard.

Water Bath Method: Baking custard in a water bath (bain-marie) provides gentle heat, which causes the custard to set smoothly without cracking. The water bath steam keeps moisture, leaving the custard outrageously smooth.

Adding Vanilla for Depth: Vanilla extract is not only for flavor. It deepens the egg custard by providing a sweet, warm undertone that pairs with the raisins stunningly. Do not use artificial vanilla essence for the best effect.

Don't Rush the Cooling Process: After baking, allow the custard to cool down to room temperature before refrigerating it. Gradual cooling will help it set well, providing clean slices when served.

Serving Tip: To serve, draw a knife along the edges of the baking dish to assist the custard in sliding out easily. When you turn it over, the caramel will glaze the top, carrying with it the shiny, golden raisins for a dramatic presentation.