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.
Whisk the eggs and condensed milk together… and cook over a double boiler until very hot and thickened. This will take several minutes (about 15-20 for me).
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.
Don’t rush it or the custard won’t set enough to slice.
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!
Press into a buttered baking pan or mold, about 8×8 is great.
Refrigerate until set and chilled – at least four hours – no baking needed.