The Lagan nu Custard is another iconic dessert that Parsis are known for. While the version served at weddings is full of sultanas and garnished with cashews, almonds and pistachios, the lagan nu custard is also made in Parsi homes regularly as a Sunday treat for the family.
When I was in NZ, this was a big hit for the ‘bring a treat to work’ days when I had to bring something sweet for the colleagues. In fact, even the Head Chef at my catering company has been impressed with this recipe and to me that is the ultimate win for our Parsi food.
Easy to whip up, rich in taste and economical to make there is no excuse to not make it for your Mr. and the kiddies too! The best part? It can be served hot or cold, with ice-cream or with-out. For some real indulgence, you can even serve it with some Lagan nu Custard Icecream – an invention of mine!
I’ve got this recipe from Katy Dalal’s cookbook which I got from my mom as part of the wedding dowry and is perfect just the way it is. The adding of the condensed milk makes the custard come out creamy and friend’s who’ve had it claim its better than the ones they have tasted at Ideal Corner or even at Brittania so do give it a try!
First, bring the milk to a boil in a large non-stick pan. Make sure it’s non-stick or you will have fun cleaning it the next day.
Once the milk has boiled, remove from the heat and stir in the condensed milk & sugar. Cook over a slow fire. Sugar addicts – now is the time to taste the milk. If you feel you need more sugar, add some in. Now comes the fun part – you have to keep stirring this for a good 15 minutes until sugar is melted, the milk sticky and ivory in colour. Remove from the gas and cool.
While this is happening, in a steel bowl beat the eggs, vanilla, nutmeg and cardamom until frothy
Stir this mixture into the cooled milk. If the milk is too hot, your egg is going to get scrambled so don’t rush this step! Once it’s all mixed, grease a large baking dish and pour the mixture in. You can even bake the custard in individual pots like I’ve done above if you want to make these a little bit fancy.
Put the dish in a pre-heated oven and bake until golden (atleast an hour on about 220 degrees celcius). Garnish with the nuts and pop it back in the switched off oven.
Chill and serve – it tastes best the next day once the custard is set. Cut into small pieces and serve the family to ensure all eight people do indeed get served.
To make enough for 8 + leftovers you will need:
1.5 litres milk
1/3 tin condensed milk
300 gm sugar
1/2 teaspoon cardamom and nutmeg
1 tsp vanilla essence
Handful of boiled and sliced almonds/pistachios (optional)