Lagan Nu Custard (Indian Wedding custard) recipe
ingredients
4 cups (800 ml) 28 oz Milk
1 2/3 cups (250 g) 9 oz Sugar
3 Eggs, beaten
1 tsp (5 ml) Vanilla essence
1 tsp (5 ml) Rose water (gulab jal)
1 tsp (2 g) Green cardamom (choti elaichi) powder
1/2 tsp Nutmeg (jaiphal), grated
10 Almonds (badaam), blanched, sliced
1 2/3 cups (250 g) 9 oz Sugar
3 Eggs, beaten
1 tsp (5 ml) Vanilla essence
1 tsp (5 ml) Rose water (gulab jal)
1 tsp (2 g) Green cardamom (choti elaichi) powder
1/2 tsp Nutmeg (jaiphal), grated
10 Almonds (badaam), blanched, sliced
method
1. Boil the milk and sugar on low heat till it is reduced to half the quantity. Keep aside to cool.
2. Add the eggs, vanilla essence, rose water, and green cardamom powder.
3. Pour the mixture into a Baking dish, add nutmeg and almonds and bake at 180°C (350°F) for 40 - 50 minutes or till the top is golden brown. Remove from the oven, cool and refrigerate. Cut into pieces and serve
2. Add the eggs, vanilla essence, rose water, and green cardamom powder.
3. Pour the mixture into a Baking dish, add nutmeg and almonds and bake at 180°C (350°F) for 40 - 50 minutes or till the top is golden brown. Remove from the oven, cool and refrigerate. Cut into pieces and serve
serving amount
serves: 4 - 6
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