The Lagan nu Custard is another iconic dessert that Parsis are known for. But the world also calls this dish as Flan, caramel custard, karamel pudding and there are many different names, many different variations of this simple dish.
Lagan nu custard is usually served with sultanas and garnished with cashews, almonds, and pistachios but I am not using them in my dish. This dish is a Sunday treat in Parsi homes.
|Sugar||1 ½ Cups|
|Vanilla extract||3 tsp|
How to cook cook cook!
- In a heavy saucepan, stir 3/4 cup sugar over low heat until sugar is melted and golden. Pour into eight small ramekins/cups, coat bottom of the cup; let it set for 8-10 minutes.
- In another bowl, beat the eggs, milk, vanilla, green cardamom powder, nutmeg powder and remaining sugar until combined but not foamy. Pour over caramelized sugar.
- Place the cups in a baking pan. Pour boiling water in the pan to a depth of 1 in. Bake at 180 degree Celsius 40-45 minutes or until a knife inserted near center comes out clean. Remove from pans to cool on wire racks.
- Serve chilled.