Parsi lagun nu custard
The iconic Parsi Lagun nu Custard | Wedding Custard is a pudding that is adopted from the British custard – our ‘custer’. The adaptation of this with lots of nuts and cardamom, is a rich silky delicious dessert worthy of being included in our wedding feast hence also called Lagun nu custard.
A Parsi wedding feast is served at long tables and menus are often between 7 and 11 courses. Interestingly there is just one dessert – lagun nu custard. Never to be underestimated by the simplicity of its visuals/ visual serving. Traditionally baked in extra large trays, always cut into equal squares, and best served at room temperature. It is the finale that depends solely on its scrumptious taste.
Traditionally only whole milk is used in this pudding. The addition of evaporated and condensed milk helps in speeding along the process of boiling down the milk to reduce to a creaminess for hours.
Part of the Parsi cookbook series.
On May 11th 2017, I was invited as a guest to Le Cordon Bleu London to demonstrate a typical Parsi menu. This was the dessert I had prepared.
This is how the finished pudding appears at my table.
Makes 24 squares
1.5 L | 6 cups whole milk
1/2 cup sugar
Pinch of salt
11oz | 325 ml evaporated milk
7 oz | 200 ml condensed milk
A slice of plain soft white bread, torn into crumbs
1/2 cup grated or finely chopped pistachios
1/2 cup ground almond blanched
2 tsp vanilla extract
2 tsp ground cardamom
6 lightly beaten eggs, sieved
In a large pot, heat the milk with sugar, salt, and both the evaporated and condensed milk.
Mix well until dissolved. Bring to a boil and cook for 15 minutes.
Now add the bread crumbs, pistachios, and almonds. Let the mixture boil for another 15 minutes. Then remove from the heat and cool through.
Add to the cooled mixture the vanilla essence, cardamom powder, and the lightly beaten eggs through a sieve. Mix well. heat the oven to 160 C (325 F). Pour into a 33x22 cm flat baking dish. Place the dish in a water bath and bake for 30 minutes or until just set.
Serve warm or cold.
Custard puddings are not baked but set to perfection. It is important to keep the temperature low bake so the eggs do not curdle at any point. It must wobble when you turn the oven off allowing for nice soft custard. Let it finish setting either in the oven or in the warmth of your kitchen.
Sieve the eggs to ensure the silky smooth pudding.
Photo credit Niloufer Mavalvala
My published cookbooks are available for sale through myself and on Amazon.
The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022.
The Vegetarian Parsi, inspired by tradition is an award winning cookbook. It was published by Spenta Multimedia India and is available on Amazon India and through email order at firstname.lastname@example.org.
The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.
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