Lagan nu Custard

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Chef Niru Gupta


It’s the Parsi version of the Creme Brulee and is essentially a bake of milk, eggs and cardamom.

‘Lagan-Nu-Custard’ is a Parsi dessert prepared during weddings. The name itself means ‘wedding custard’. Made with simple everyday ingredients like milk, eggs, butter and nuts.


5 cups (1 kg) full cream milk

1/4 cup sugar

6 green cardamoms

1/8 tsp nutmeg – powdered together with the cardamoms

1/2 tsp vanilla essence

1/4 cup blanched and slivered almonds

1/4 cup chironji/charoli nuts

4 eggs slightly beaten

1/2 cup cream

A generously buttered oven proof serving dish

A few blobs of butter to top the custard

Nuts to decorate


Cook milk and sugar together, to reduce it to half the amount.

Add half the spice powder, half the nuts and the vanilla and mix well and cool.

Mix the cream into the milk and beat the mixture into the beaten eggs.

Transfer into the prepared dish, sprinkle the rest of the nuts and spices, and the blobs of butter and bake in the pre heated oven for 1/2 an hour (a skewer inserted should come out clean). Oven temp: 350 F-180 C

Should be brown on top.

Cool and chill. You can also decorate with nuts.

Cut into squares and serve.

Other Lagan nu Custard Recipe

Books available on Amazon Manna of the 21st Century: Parsi Cuisine Paperback Hardcover Indian Parsi Kitchen Celebrations: Celebrating Zoroastrian Festivals and Traditions Dhansak: Parsi Cuisine


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