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Lagan Nu Custard ( Wedding Custard )

Ingredients
  Eggs 10 Small
  Full cream milk 3 Liter
  Condensed milk 1⁄2 Can (5 oz)
  Sugar 600 Gram
  Boiled and sliced almonds 15
  Boiled and sliced pistachios 50 Gram
  Powdered nutmeg 1⁄2 Teaspoon
  Powdered cardamom 1⁄2 Teaspoon
  Vanilla essence 1 1⁄2 Teaspoon
Directions

1. Bring the milk to a boil in a large heavy bottomed pan. Remove from the fire and stir in the condensed milk, sugar and cook over a slow fire. Taste the milk and add another half cup of sugar only if necessary. Keep stirring the milk till it is sticky and ivory in colour. Remove from the fire and cool.
2. Grease a Pyrex dish or two small ones with butter.
3. Beat the eggs till frothy and stir into the cooled milk. Beat in the vanilla and nutmeg-cardamom powder. Pour into the Pyrex dishes and bake in the oven at 350°F till golden brown.
4. Remove from the oven, top with the sliced nuts and pop it back into the oven and switch off.
5. Chill and serve, preferably the next day.

Recipe Summary

Cuisine: 
Asian
Servings: 
15

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