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Prep time: 30 mins
Cook time 30 mins
Preheat temp: 180°C
Bake temp: 180°C
Ingredients
- litre milk, (Full fat milk)
- 150 gms sugar,
- 1⁄4 tsp nutmeg powder
- 1⁄4 tsp green cardamom powder
- 1 tbsp custard powder (Make slurry with 2 tbsp water)
- 4 eggs
- 250 ml fresh cream
- 1⁄2 tsp vanilla extract
- 25 gms almonds +1 tsp for garnish, soaked overnight and finely sliced
- 25 gms pistachios +1 tsp for garnish, soaked overnight and finely sliced
- 25 grams chironji + 1 tsp for garnish
- 1⁄2 tsp butter, to grease baking dish
Preparation:
For reduced flavoured milk:
- Pour milk in a heavy bottom saucepan and place it on medium heat. Bring milk to a boil then reduce heat while stirring continuously.
- Add sugar and stir until it is dissolved. Reduce flame and stir continuously till milk has reduced to half the original quantity, this will take up to 30 to 35 minutes.
- Add custard powder, slurry nutmeg powder and green cardamom powder to reduced milk, stir for 2 mins. Remove from heat and set aside to cool to room temperature.
- Preheat the oven to 180°C
For egg mixture:
- Add 4 eggs into a large bowl. Whisk gradually to ensure no froth is seen. Pour cream into eggs and beat gently till well combined.
- Add vanilla essence, slivered almonds, slivered pistachio, and charoli & mix well
Assembling:
- Pour reduced milk into the egg & cream mixture, mix gently. Transfer the custard mixture into a buttered baking dish.
- Bake in the preheated oven at 180°C till the custard has set and some dark caramelisation spots are visible close to the edge of the dish.
- Remove from the oven and garnish with remaining almonds, pistachio, and charoli. Set custard aside to cool.
- Once the lagan nu custard has cooled completely to room temperature, cover the baking dish with plastic cling wrap and place in the refrigerator for 4 hours to overnight for the custard to set and the flavours to blend.
- Serve chilled or at room temperature.
