Raghavan Iyer

Cardamom and Nutmeg-Flavored Baked Custard with Almonds

Lagan nu Custard

Preparation info

  • Serves

    6

    • Difficulty

      Easy

Appears in

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By Raghavan Iyer

Published 2008

  • About

Parsis devour this delicacy (thank you, Perinne Medora), which gets its name from the weddings (lagan) it traditionally graces. Very Western in its concept, but with a package of flavors that is passionately Indian, this is a perfect light finale after a curry extravaganza.

Ingredients

  • 4 cups whole milk
  • ½ cup white granulated sugar
  • ½

Method

  1. Pour the milk into a large saucepan and bring it to a boil over medium-high heat, stirring frequently to prevent it from scorching. Once it comes to a boil, lower the heat to medium. Continue to boil the milk, occasionally scraping down the milk solids that stick to the sides of the pan, until it has reduced by half, 30 to 35 minutes.
  2. Remove the pan from the heat,