Kaimak is somewhat similar to Creme Fraiche in taste and is a traditional topping for Middle Eastern Desserts, in place of whipped cream.
Kaimak is one of those indescribable Armenian foods which is "sort of" like a very heavy whipped cream, "sort of" like Crème Fraiche and "sort of " like a rich, soft flan…but is really nothing exactly like any of them – or anything else for that matter. While it can be served just as it is, with a bit of honey drizzled over it, it really is far better as an accompaniment to fruit desserts. While it is not sweet, tt is very, very rich. That being said, it is also fairly easy to make.
Ingredients:
- 1 Quart of Whole Milk
- 1 Pint of heavy Cream
- 2 teaspoons (about) of flour
Method:
- Blend the flour with a small amount of the cold milk
- Heat the rest of the milk to the boiling point – but do not scald it
- Slowly stir in the flour mixture
- Slowly add the cream
- Stirring well and frequently, allow the mixture to cook slowly for two hours, over a very low heat
- Pour the mixture into a shallow pan (for some reason, enamel seems to work best – and pouring the mixture from as high up as possible, without creating a huge mess – seems to help the congealing process, as well).
- Simmer gently in the pan for another half hour on a low heat – do not stir, at this point!
- Cool the pan and mixture down to room temperature – and then place into the refrigerator overnight.
- A soft sheet of heavy, congealed cream should have now formed on the top.
- Remove this sheet of cream gently with a spatula, onto a flat plate.
- Cut into squares.
To serve:
- Place a square of kaimak onto a dessert plate
- Place one or two apricot treats or other fruit or cake (like Farina Cake) on top
or
Gently roll a square into a cigar shape and either drizzle with honey and serve plain – or place it atop a dessert such as Date Nut Pudding, Apricot Sweet, Shomolly or Farina Cake.
The copyright of the article Kaimak Recipe in Middle Eastern Cuisine is owned by Debbie Kwiatoski. Permission to republish Kaimak Recipe must be granted by the author in writing.
