by Rita Jamshed Kapadia
Lagan nu Custard is made with eggs and is delicious!
Recipe from my mother Parin Homi Munshi. More recipes in cookbook. Order HERE.
6 cups milk or 3 cups heavy cream
1 slice bread
1 cup sugar
2 tsp vanilla essence OR 1 tsp Rose Essence
3 tsp Charoli nuts Garnish (or garnished with almonds, pistachios – your choice)
Boil the milk, on slow heat, till two-third is left. Let it cool. Avoid this step if using heavy cream.
Mix in a blender the cold milk or cream, sugar, eggs, bread slice and vanilla essence.
Put in baking dish and mix in Charoli nuts and/or Pistachios and Almonds.
Bake at 350 degrees for 40 to 50 minutes.
The top should be golden brown.
Cut into rectangles and serve at room temperature. This custard can be made ahead and refrigerated for a week.