Go Back

Lagan nu Custard

Servings 6
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients

  • 1 ltr whole milk
  • Sugar to taste (about ½ cup)
  • 3-4 large eggs beaten
  • 1 tsp vanilla extract
  • ¼ cup raisins
  • 2 tbsp sliced almonds
  • 2 tbsp pistachios chopped
  • Optional ½ tsp ground cardamom and ½ tsp ground nutmeg, sifted

Instructions

  • Preheat the oven to 180 °C. Butter a medium-sized baking dish.
  • In a saucepan, bring the milk to a gentle simmer and stir in sugar until fully dissolved. Continue simmering until the milk reduces by about one-quarter (5–7 minutes), then remove from heat and let cool slightly.
  • Once the milk is warm (not hot), whisk in the beaten eggs and vanilla extract until smooth. Stir in the raisins, almonds, and pistachios. Add the cardamom and nutmeg powders.
  • Pour the custard mixture into the prepared baking dish and place it in a larger roasting pan. Add enough hot water to the outer pan to come halfway up the sides of the custard dish.
  • Bake for 40–45 minutes, or until the custard is just set around the edges but still slightly wobbly in the center, and the top is pale golden.
  • Remove the dish from the oven and let it cool for 10 minutes before serving warm, or chill for an hour for a firmer texture.

Notes

Lagan nu Custard’s signature creaminess comes from gently reducing the milk and baking in a water bath to avoid curdling. Be sure the milk has cooled enough before adding eggs to prevent scrambling; whisk vigorously for an even texture. The optional cardamom and nutmeg lend an extra layer of wedding-style aroma, while the nuts and raisins add festive color and bite. Serve this custard warm or chilled. Lagan nu custard is a signature Parsi dessert that beautifully blends colonial influence with traditional Parsi flair. It is a Parsi wedding classic. The name "Lagan nu" means "of the wedding." This custard is an essential dessert at Parsi weddings and festive feasts.
Author: Persis Khandker
Course: Dessert
Cuisine: Indian