Parsi Lagan Nu Custard
Lagan nu custard bakes a set milk custard with nutmeg, served at Parsi weddings.
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1 hr 10 mintotal
Prep 20 min · Cook 50 min
- Serves
- 2
- Difficulty
- Medium
- Spice
- None
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop, Oven.
Method
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
How to tell it's done
A firm, creamy, and silky baked pudding with a delightful, slightly chewy caramelized crust heavily spiced with nutmeg.
Getting it right
Tip
Do not mix the hot milk into the eggs directly. Ensure the milk is lukewarm, otherwise, the eggs will cook instantly resulting in a lumpy texture.
What to serve it with
Serve chilled as a decadent dessert after an elaborate Parsi feast of Dhansak or Sali Boti.
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