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–+ servings

Parsi baked egg custard

A simple, yet elegant dessert, lagan nu custard is served at festive family occasions. It is made with everyday ingredients, just a few spices, and is not tooth-achingly sweet.
a serving of baked egg custard on a plate, with a spoon
prepare: 15 minutes
cook: 45 minutes
chill: 1 hour
total time: 2 hours
difficulty: moderate
yield: 12 servings
calories: 317 kcal
diet: gluten free
cuisine: Indian, parsi

ingredients

  • 4 eggs - large, free range
  • 500 ml milk - full cream
  • ¼ tsp saffron threads
  • 1 tsp ghee - to prepare baking pan
  • 6 green cardamom pods
  • 750 ml evaporated milk
  • 150 ml pure cream
  • ½ cup jaggery - grated
  • 1 tsp rosewater
  • ½ cup almonds - slivered
  • ¼ nutmeg - grated
  • ¼ cup charoli nuts
  • ¼ cup raw cashews
  • ¼ cup raisins
  • 1 tbsp ghee - crumbled into small pieces

instructions

  • Preheat oven to 175C
  • Warm ¼ cup of the milk and add the saffron threads to infuse. Set aside for 5 minutes.
  • Grease a small baking pan with ghee.
  • Remove the seeds from the cardamom pods and crush.
  • Lightly beat the eggs in a large bowl.
  • Add the remaining milk, the saffron-infused milk, the evaporated milk, cream, jaggery, rose water, half of the almonds and half of the nutmeg and cardamom. Mix well.
  • Transfer to the greased baking pan, sprinkle with the rest of the almonds, nutmeg and cardamom, the raisins, charoli nuts, cashews and small ghee pieces.
  • Place baking pan into a larger pan or tray and fill the larger pan with hot water. Place into the preheated oven for 45 minutes, or until the top of the custard has browned and a skewer comes out clean from the middle.
  • Remove from oven and allow to cool. If serving cold, refrigerate for at least one hour.

to serve

  • Carefully remove from pan and cut into squares or diamonds.

notes

  • Use the smallest baking pan you can fit the mixture into. Try for a mixture depth of at least 4cm in the pan.
  • The technique of using a baking dish in a tray of water to ensure even cooking. Make sure the water comes well up the sides of the baking pan with the custard.

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nutrition

Serving: 100 g | Calories: 317 kcal | Carbohydrates: 22 g | Protein: 10 g | Fat: 20 g | Saturated Fat: 8 g | Cholesterol: 98 mg | Sodium: 111 mg | Potassium: 369 mg | Fiber: 188 g | Sugar: 17 g | Vitamin A: 480 IU | Vitamin C: 1.9 mg | Calcium: 265 mg | Iron: 1.9 mg