Lagan nu Custard

Name: Lagan nu Custard
Cuisine: Indian
Ingredients: 1 litre full fat milk; 1 tin milkmaid; 1 cup Amul cream; 6 eggs; 50 gms butter; 1 tsp cardamom powder; 1/4 tsp nutmeg powder; 2 tsp vanilla essence; 2 tbsp blanched, peeled and sliced Almonds; 1 tbsp charoli

Asiyah Naveed Roghay @asiyah_roghay

Mumbai

#sweettooth
The most delicious and easy to prepare baked Parsi dessert.

Asiyah Naveed Roghay @asiyah_roghay

Mumbai

#sweettooth
The most delicious and easy to prepare baked Parsi dessert.

Saved

Ingredients

1 litrefull fat milk
1 tinmilkmaid
1 cupAmul cream
6eggs
50 gmsbutter
1 tspcardamom powder
1/4 tspnutmeg powder
2 tspvanilla essence
2 tbspblanched, peeled and sliced Almonds
1 tbspcharoli

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Steps

1

Heat 1 tbsp butter in a pan and fry the almonds slices, drain and set aside. Do not brown them. Next fry the charoli, drain and set aside.
2

In a saucepan bring the milk to boil. Reduce flame and simmer for 5 to 7 minutes. Remove from flame. Add butter, cream, milkmaid, vanilla, cardamom power and nutmeg powder. Mix well. Let the milk cool to room temperature stirring in between.
3

In a bowl beat the eggs well. Add the eggs to the milk and mix well with the help of a balloon whisk.
4

Heat the oven to 180°C. Grease a glass baking dish with little butter. Gently pour in milk mixture. Bake for half an hour. When the top layer seems a bit firm gently remove from oven and sprinkle fried almonds and charoli all over. Again bake for another 10 minutes. Let the custard cool a bit in the oven itself before removing. Cool completely and chill before serving. Enjoy!