Parsi Custard (Lagan Nu)
This Parsi custard, Lagan Nu is typically served at weddings. It's a sophisticated sub-continent dessert that brings together the best of English and South Asian flavors.
Ingredients
- 4 cups whole milk
- 1 cup condensed milk
- ½ cup sugar
- 4 eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon ground nutmeg
- 4 cardamom seeds removed and ground
- 1 tablespoon blanched slivered almonds (optional)
- 1 tablespoon pistachios roughly chopped (optional)
- 1 tablespoon cashews roughly chopped (optional)
- 1 tablespoon raisins optional
Instructions
- Pre-heat oven to 300 F. Grease a square baking dish (roughly 8 x 6-inch) with butter or ghee.
- Bring milk to boil in a stockpot. Lower heat and stir in condensed milk and sugar. Keep stirring on low heat for 15 minutes till the mixture thickens. Remove any milk residue with a slotted spoon. Remove from heat and let it cool for roughly 10 to 15 minutes till it becomes tepid.
- In the meantime, in a large bowl whisk the eggs, vanilla extract, nutmeg and ground cardamom till foamy.
- Once the milk is lukewarm, slowly stir in the egg mixture. Pour the custard into the baking dish and bake in the oven for roughly 1 hour until the custard is set.
- Allow to cool and place in the fridge for at least 2 hours.
- Top with nuts and raisins (if using) before serving.