Parsi Wedding Custard/Lagan nu Custard/Baked Milk and Egg Custard
No Parsi
wedding menu is complete without this utterly delicious custard-aptly called “Lagan
(Gujarati word for, wedding) nu Custard ” A baked milk and eggs custard-it is
made in small dishes for single serves or a large dish if it is made for a
number of people
My
recipe serves about 12 to 16.I have not cooked the custard but mixed all the
ingredients then baked it.
Ingredients:
2
cups of milk
2 cans of evaporated milk
1 can of condensed milk
½ cup of cream
4 large eggs
½ cup sugar or more (add to
taste)
1 pinch saffron
1 tablespoon hot water (for steeping
the saffron)
1 tsp. vanilla essence
2 large slices of white bread,
edges removed, soaked in little milk to soften
1 large pinch grated nutmeg
6 pods of cardamom, peeled and
seeds crushed
For garnishing:
Charoli or Chironji nuts
Slivered
almonds
Method:
Put the
bread slices in milk to soften
Beat the
eggs in a large bowl then add the milk, sugar, evaporated milk, condensed milk,
cream, sugar, saffron, vanilla essence, nutmeg and cardamom.
Add the
softened bread to the egg mixture
Pour the mixture in a greased
baking dish.Garnish with sliced almonds and chironji nuts.
Put the dish in a large tray and
pour some hot water around it.
Bake in a pre- heated oven for
about 50 to 55 minutes at about 200C.
Serve
cold or at room temperature.
