Monday, 21 January 2013

Lagan nu Custard (Wedding Custard)

  1. Milk . 1.5 lit
  2. Condensed milk. 300 ml.
  3. Sugar. 4 table spoon.
  4. Sugar. ( for caramelize).  2 table spoons.
  5. Eggs. 6 nos.
  6. Vanilla essence .105 tea spoon.
  7. Almonds, blanched and chopped. 100 gms.
  8. Pistachios, blanched and chopped. 100 gms.
  9. Cardamom powder. 1.5 tea spoon.

  1. Boil the milk and 4 tbsp/50 g sugar in a pan on medium about 15 minutes.
  2. Add the condensed milk to this.
  3. In a separate pan burn 2 tbsp/30 g sugar on a slow fire to a brown color indicating it is caramelized.
  4. When the sugar is brown, add in the milk and stir till dissolved.
  5. Take the mixture off the stove and let it cool.
  6. Beat the eggs and add it to the milk with the vanilla essence. (Make sure the mixture is cool before adding the eggs.).
  7. Pour in an oven-proof dish.
  8. Sprinkle the almonds, pistachios and cardamom on top and bake it in a pre-heated oven at 350 deg  F/180 deg. C for 90 minutes to 2 hours or till the top is light brown.
  9. Let cool.
  10. Refrigerate before serving.

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