Baked egg custard

This light and creamy sweet dessert originated from Parsi for celebrations and is traditionally served cold. The dish was designed for weddings and the original name for this dish is Lagan Nu which means ‘wedding custard’. We’ve added pistachios and almonds to this recipe to add extra texture.
19.09.2018
  • Serves 10

Ingredients

  • Cravendale fresh whole milk 1ltr
  • Fresh double cream 500ml
  • Golden Acre condensed milk 150g
  • Tate & Lyle Fairtrade caster sugar 200g
  • Chef William whole green cardamom - lightly crushed 4
  • Everyday Favourites ground nutmeg 1/2 tsp
  • Everyday Favourites free range medium eggs 6
  • Vanilla flavouring 1 tsp
  • Pistachio kernels 30g
  • Everyday Favourites flaked almonds 30g
  • Rose syrup 40ml

Method

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