Parsi dishes are relatively unknown in eastern part of India. At least I have never attempted any parsi recipe before. This Lagan Nu Custard is a creamy baked custard served at wedding feasts. Although the original recipe has asked for rose essence, I substituted it with Vanilla essence and the lovely aroma made this dessert much more tempting.
Pre-heat the oven to 180 degree C. Whisk the condensed milk, milk and cream together with vanilla essence and keep aside.
Whisk the eggs briskly and add to the milk.
Stir and transfer to a greased baking pan. scatter the nuts and raisins evenly in the pan.
Bake in the oven for approximately 50 minutes or until browned from the top and cooked.
To check doneness, insert a fork into the custard, if it comes out clean, it is cooked. Leave to cool and then refrigerate overnight before serving.
The custard should be properly set. Cut into cubes and serve chilled.
Ingredients
- Condensed Milk - 400 ml
- Milk - 1 cup
- Eggs - 6
- Cream - 2 tbsp.
- Vanilla Essence - few drops
- Raisins - a handful
- Almond and walnut - a handful
- Cardamom powder - 1/2 tsp
- Butter to grease
Pre-heat the oven to 180 degree C. Whisk the condensed milk, milk and cream together with vanilla essence and keep aside.
Whisk the eggs briskly and add to the milk.
Stir and transfer to a greased baking pan. scatter the nuts and raisins evenly in the pan.
Bake in the oven for approximately 50 minutes or until browned from the top and cooked.
To check doneness, insert a fork into the custard, if it comes out clean, it is cooked. Leave to cool and then refrigerate overnight before serving.
The custard should be properly set. Cut into cubes and serve chilled.
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