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.
- Prep time
- 45 min
- Cook time
- 1 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4 cups whole milk
- 1 cup condensed milk
- ½ cup sugar
- 4 eggs
- 1 tsp vanilla extract
- ¼ tsp ground nutmeg
- 2 cardamom (seeds removed and ground)
- 1 tbsp blanched (slivered almonds (optional))
- 1 tbsp pistachios (roughly chopped (optional))
- 1 tbsp cashews (roughly chopped (optional))
- 1 tbsp raisins (optional)
Instructions
- 1
Pre-heat oven to 300°F (150°C). Grease a square baking dish (roughly 8 x 6-inch) with butter or ghee.
- 2
Bring milk to boil in a stockpot. Lower heat and stir in condensed milk and sugar. Keep stirring on low heat for 15 minutes until the mixture thickens. Remove any milk residue with a slotted spoon. Remove from heat and let it cool for roughly 10 to 15 minutes until it becomes tepid.
- 3
In the meantime, in a large bowl whisk the eggs, vanilla extract, nutmeg and ground cardamom till foamy.
- 4
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.
- 5
Allow to cool and place in the fridge for at least 2 hours.
- 6
Top with nuts and raisins (if using) before serving.