Let’s capture sunlight in a pan… and pretend it’s all the way from Maldives.
You only need three ingredients: ghee, sweetened condensed milk, and eggs. A pinch of salt is nice, if you’re feeling adventurous.
Melt in the ghee and continue whisking until thick and pulling away from the sides of the pan and resembles mashed potatoes or thick polenta. This can take a while (45 minutes for me), so make sure you have a glass of wine, or a bubbly spritzer to keep you occupied as your arms develop muscles you never knew you had.
Now is a good time to mention an important note: I tried to do cook this custard without a double boiler – I’m usually very good at this… but I was on my brother’s stove and because it was electric I didn’t have a good feel for what was happening. As you can see, I ended up with slightly curdled eggs. The flavor was still good, though… so, if this happens to you, don’t throw it out!
Slice into diamonds and serve with a smile.
And imagine yourself in Maldives.
P.S. Here are the quantities… (adapted from The World Cookbook for Students).
12 eggs, room temperature
1 14 oz can sweetened condensed milk
1/2 cup ghee
Have fun and enjoy.
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