Cardamom Caramel Custard

Elchi Custard

Preparation info

  • Serves


    • Difficulty


Appears in

My Bombay Kitchen

By Niloufer Ichaporia King

Published 2007

  • About

We’ve all heard of fruit ices used as palate cleansers in a long dinner, but Parsis have an even more novel punctuation mark in the middle of a wedding banquet. After the wafers comes the fish; after the fish comes the egg dish; after the egg dish comes chicken; then a dense, rich custard followed by meat, pulao and dal, and the sweet course, usually kulfi (rich Indian ice cream). The custard is lagan nu kastar, wedding custard, made of many eggs and boiled-down milk, s