Parsi Lagan Nu Custard

In a thick-walled saucepan, propel the full-fat milk to a rolling boil. Retract the heat to a simmer, allowing the liquid to concentrate and reduce slightly over 10-12 minutes.

10–12 min

Incorporate the refined sugar and condensed milk into the hot dairy. Whisk until absolute dissolution is achieved. Extricate the pan from the heat and force a cooldown until the fluid is strictly lukewarm.

In a separate clean bowl, whisk the eggs hard until they are pale, frothy and have grown in volume.

Now temper the eggs: pour the warm milk into the beaten eggs in a very thin stream. Whisk constantly and hard as you pour, or the eggs will scramble.

Infuse the resultant liquid custard with the vanilla extract, nutmeg, cardamom, and a measured half of the slivered nuts. Blend uniformly.

Decant the batter cleanly into the pre-buttered baking vessel. Shower the exposed surface generously with the remaining slivered nuts.

Bake in the calibrated 180°C oven for 40-50 minutes. Perfection is signaled by a custard that holds its form with a subtle central jiggle, crowned with a majestic, deeply browned crust.

40–50 min

Take it out onto a rack to cool completely. Refrigerate it for a full 3 hours to firm up before cutting it into neat slices.

3 hr