Lagan Nu Custard (Parsi Wedding Custard)
If baking in smaller containers, such as ramekins etc., the baking time will be much lesser. I didn't add vanilla essence to the recipe, but if preferred, 1 tsp can be added.
- Full-cream milk: 1.25 l
- Freshly made nutmeg and green-cardamom powder in equal quantities: ¾ tsp
- Condensed milk: 1/4th tin
- Demerara sugar replace with regular sugar if you wish: Amount may vary according to taste preference. I used one small bowl.
- Ghee or butter: 1 tsp
- Eggs beaten, at room temperature: 5
- Toasted and slightly salted sliced nuts _Charoli_ or Chironji preferable: to garnish generously over the custard; I used almonds instead
- Raisins: slightly toasted with little ghee
Boil the milk and then simmer, stirring continuously, unless the milk reduces to almost half.
Add the condensed milk and stir. Add the sugar in batches, so that you can keep a tab on the sweetness. Add more or less, according to your taste preference.
Mix-in the powdered green-cardamom and nutmeg into the milk. Stir and cook for another 5 min on simmered flame.
Switch off the flame and wait until the milk is just warm. I could touch the bottom of the utensil, which was just warm enough. If the milk is hot, you might end up with curdled eggs!
Add the well-beaten eggs slowly (in batches) and lightly mix the slightly warm milk and the eggs with hand. Let this rest for 5 min. Strain the mixture through a muslin cloth.
Grease a large ovenproof dish with ghee. Pour the mixture into the dish.
For the first 30 min, bake in the lower rack at 220C.
Twenty minutes later, the custard looks almost set. Add the nuts and raisins over the custard and transfer to the middle rack. Bake for another 15–20 min at 200C. The top of the custard should look “set” and not wiggly.
Switch off the oven and leave the custard there for 30 min.
Remove the custard after 30 min and chill in the refrigerator. Enjoy after a few hours.