Hello everyone 🙋🏻♀️,
LAGAN NU CUSTARD 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. Mentioned below is the recipe for non-vegetarian which can be made 8 ramekins holding 120 ml each.
1 lt full cream milk
1/2 cup granulated sugar
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
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 for 20 minutes. 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. 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.