Lagan Nu Custard - Wedding Custard
recipe is published with the permission of Manju
Malhi from her book 'India with Passion'.
for her simple, homely approach to Indian cooking, Manju
has quickly become one of our favourite home cooks since
the publication of her first book, 'Brit Spice',
in 2002. Manju beat hundreds of contestants to secure
a guest cookery slot on BBC2's Food and Drink,
and has since presented her own televison show for Taste
called Simply Indian. Manju developed her passion
for Indain cooking from watching her parents cook as
a child, and refined her skills while studying in Bombay
for four years.
you would like to know more about the latest book, 'India
with Passion', <click
visit Manju's web site <click
Parsee community is confined mostly to the states of
Maharashtra and Gujarat. Their festivals are quiet affairs
compared to those of other communities in India, and
opulence is only demonstrated through the associated
feasts, which would include dishes such as patra
ni machchi (fish steamed in a banana leaf), margi
nu farcha (fried chicken), sali boti (lamb
in a sweet and sour sauce sprinkled with potato crisps
or thin straws), mawa ni boi (milk dessert laced
with nuts), and lagan nu custard.
(5 1/2 oz) caster sugar
710 ml (25 f1 oz) full-fat milk
3 medium eggs
1 tsp vanilla essence
1 tsp rose water or kewra (optional)
8 green cardamoms, seeds only, crushed
1/4 tsp freshly grated nutmeg
15 unblanched almonds, sliced
whipped cream, to serve
a heavy-based pan, dissolve the sugar in the milk,
stirring occasionally, then simmer for half an hour
on a low heat until the mixture has reduced by almost
half. Leave to cool.
the oven to 180°C / 350°F / gas mark 4.
a bowl, whisk the eggs with the vanilla essence, rose
water or kewra, if using, cardamoms, and nutmeg. Add
to the cooled milk mixture and stir.
into a 15cm (6 inch) flan dish, sprinkle the almonds
on top, and bake for 40 minutes or until the top is
from the oven and leave to cool.
for at least 40 minutes. Slice and serve with whipped
from India with Passion