Lagan nu Custard (from cookbook)

DESSERT: Lagan nu Custard - garnished with almonds, pistachios

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
3 eggs
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.


Author: Rita Jamshed Kapadia

Rita Jamshed Kapadia's Mega cookbook "Parsi Cuisine Manna of the 21st Century" and individually published cookbooks of the "Parsi Cuisine" series are available on our Shop -

17 thoughts on “Lagan nu Custard (from cookbook)

  1. What a delicious custard this is Rita! I am saving this recipe to make soon.

  2. Hi Parizad, I have not tried lagan nu custard in the microwave ever!
    I will look out for this method. Have you ever made custard in the microwave ? If so, do let us all know how to make it. I suppose you could use a blow-torch to caramelize the top after making it in the microwave. 🙂