Baked Lagan nu Custard
#madethis
Love this recipe . Never made custard this way. It just turned out amazing.Made by my Di.
Baked Lagan nu Custard
#madethis
Love this recipe . Never made custard this way. It just turned out amazing.Made by my Di.
Cooking Instructions
- 1
Chop the blanched almonds into thick slivers. Drop them into a tablespoon of warm butter and sauté till golden over a low flame. Drain from the butter and set aside. Do not brown them.
- 2
Bring the milk to just one boil, then lower the flame and simmer whilst stirring occasionally, for about 5 minutes and then keep aside.
- 3
Add the fresh cream, vanilla essence, butter, condensed milk, cardamom and mace powder. Incorporate it gently.
- 4
Let the mixture cool for half an hour.
- 5
Then beat the eggs in a separate bowl or mash the bananas with fork and gently whisk them through the milk mixture. Don't over beat. We just need the mixture to be smooth.
- 6
Preheat the oven to 170°C. Set the rack to the bottom most position in the oven.
- 7
Butter a deep dish.Pour the custard gently into the deep dish. Carefully slide onto the bottom most rack of the oven taking utmost care for the custard not to spill.
- 8
Bake for half an hour.
Carefully remove the tray/dish from the oven, without switching off the oven. - 9
Sprinkle the slivered nuts over the custard and return the dish/tray to the oven to bake for a further 10 minutes.
- 10
Switch off the oven. Do not promptly remove the dish/tray!
Let it gradually cool inside and custard cook in the residual heat. - 11
Remove the tray/dish after half an hour and let it cool down completely.
- 12
Cover with a foil and put the custard in the fridge to chill for at least 3 hours.
- 13
Serve chilled or if needed sprinkle some freshly peeled pomegranate and then cut into desired shapes. Enjoy!
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