Date posted: 19/09/2018

Baked egg custard

  • Serves 10
Votes: 1 Average: 5


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


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.
  1. Preheat the oven to 160°C.
  2. Boil the milk and cream together then add the condensed milk, sugar, crushed cardamom seeds and nutmeg, simmer for 15 minutes. Take off the heat to cool and allow to infuse for an hour, then strain.
  3. Whisk the eggs with the vanilla until frothy and pour over the milk mix. Pour into a dish and bake for 35 to 45 minutes. Once done remove from the oven, top with pistachios and flaked almonds. Allow to cool and chill for a few hours.
  4. Just before serving drizzle with the rose syrup.
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