Tekemark Gomme

Heat the 6 quarts of whole milk in a large heavy-bottomed pot over medium heat, stirring occasionally to ensure even warming. Do not allow it to boil; stop heating when small bubbles begin to form around the edges.

While the milk heats, crack the 6 eggs into a bowl and beat them thoroughly with a fork or whisk until well combined and light in color.

Add the ½ cup of brown sugar to the beaten eggs and whisk until the sugar is mostly dissolved and the mixture is smooth.

Slowly pour the egg and brown sugar mixture into the warm milk while stirring constantly in a circular motion to distribute the eggs evenly throughout and prevent scrambling.

Continue stirring gently over medium heat until the mixture thickens slightly and reaches approximately 160°F (71°C), creating a custard-like consistency. This should take about 5-7 minutes.

Remove the pot from the heat and allow the gomme to cool slightly before serving warm in cups or bowls, dividing evenly among 4 servings.