Caramel Custard

This recipe is not originally a Parsi one. Over the years, most Parsi homes prepared their version of caramel custard as a combination of the boiled custard of the British and the original crème caramel of the French. I grew up eating this daily as it was one of the favourite dishes of my dad. Each of his six siblings, who all shared this adoration, would make it, each claiming to make the best version—the only difference being the number of eggs used to set it. The less eggs you add, the s