LAGAN NU CUSTARD

LAGAN NU CUSTARD

2019-11-13T06:26:00+00:00

Hi all🙋🏻,

LAGAN NU CUSTARD ( cream brûlée) is a Parsi dessert which is must to be present in their desert menu of weddings. This dessert is traditionally blend of milk, eggs and spices baked in an oven. Chilled and then served. But few of my friends are vegetarian. So for them I tried simply to bake this eggless too. It came out very well and got set soon easily. They should also enjoy this custard☺️. Mentioned below is the recipe for both vegetarian and non-vegetarian.

RECIPE:

This recipe is sufficient for 10-12 servings.

FOR VEGETARIAN

INGREDIENTS:

1 lt full cream milk

4 tbsp sugar

200 ml condensed milk

3 tbsp corn flour

1/8 tsp nutmeg powder

1/4 tsp green cardamom powder

1/4 cup chironji

1/2 cup fresh cream (I have used homemade)

1/2 tsp vanilla extract

Few blobs of butter

Almonds and pistachios for garnishing

METHOD:

Store 3 tbsp of milk from full cream in a cup. Mix milk, condensed milk and sugar in a saucepan. Switch on the stove and keep on stirring till it boils. It should lessen by 25% in quantity. Mix cornflour in stored full cream milk. Add into the boiling milk mix.

Add chironji and half of the powdered spice. Add cream and vanilla extract. Mix all well. Let it boil for 2 minutes more.

Preheat oven at 180 degree Celsius for 10 minutes. Grease a baking tray.

Pour the milk mix into the greased tray. Sprinkle the remaining spice and blobs of butter and bake at 180 degree Celcius for 30-35 mints. Insert the skewer and if it’s clean, it’s done. Refrigerate to chill and set.

FOR NON VEGETARIAN

INGREDIENTS:

1 lt full cream milk

1/4 cup sugar

4 eggs

1/8 tsp nutmeg powder

1/4 tsp green cardamom powder

1/4 cup chironji

1/2 cup fresh cream (I have used homemade)

1/2 tsp vanilla extract

Few blobs of butter

Halved cherries and pistachios for garnishing

METHOD:

Mix milk and sugar in a saucepan. Switch on the stove and keep on stirring till it boils. It should lessen by 50%. Add chironji and half of the powdered spice. Add cream and vanilla extract. Mix all well and switch off the flame. Let it cool down at room temperature. Now mix beaten eggs. Preheat oven at 180 degree Celsius for 10 minutes. Grease a baking tray.

Pour the milk mix into the greased tray or ramekins. Sprinkle the remaining spice and blobs of butter and bake at 180 degree Celcius for 30-35 mints. Insert the skewer and if it’s clean, it’s done. Refrigerate to chill and set.

FOR NON VEGETARIAN

INGREDIENTS:

1 lt full cream milk

1/4 cup sugar

4 eggs

1/8 tsp nutmeg powder

1/4 tsp green cardamom powder

1/4 cup chironji

1/2 cup fresh cream (I have used homemade)

1/2 tsp vanilla extract

Few blobs of butter

Halved cherries and pistachios for garnishing

METHOD:

Mix milk and sugar in a saucepan. Switch on the stove and keep on stirring till it boils. It should lessen by 50%. Add chironji and half of the powdered spice. Add cream and vanilla extract. Mix all well and switch off the flame. Let it cool down at room temperature. Now mix beaten eggs. Preheat oven at 180 degree Celsius for 10 minutes. Grease a baking tray.

Pour the milk mix into the greased tray or ramekins. Sprinkle the remaining spice and blobs of butter and bake at 180 degree Celcius for 30-35 mints. Insert the skewer and if it’s clean, it’s done. Refrigerate to chill and set.

KEEP COOKING 👍🏻

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