Parsi Wedding Custard, or Parsi Lagun, is a pudding that is adopted from the British custard, or what we Parsis call ‘custer’. The modification of this British custard with the addition of lots of nuts and cardamom is a rich, silky, and delicious dessert. It is worthy of being included in a Parsi wedding feast, hence also called Lagun nu custard, or wedding custard.
Ingredients
- •1.4 L (6 cups) whole milk
- •100 g (½ cup) granulated sugar
- •Pinch of salt
- •325 ml (11 ounces) evaporated milk
- •200 mL (7 ounces) sweetened condensed milk
- •1 slice of plain white bread, broken into crumbs
- •60 g (½ cup) pistachios, finely chopped
- •50 g (½ cup) blanched ground almonds
- •2 teaspoons vanilla extract
- •2 teaspoons ground cardamom
- •6 large eggs, lightly beaten
Preparation
Preheat the oven to 163°C (325°F). Set a kettle of water to boil. Butter a 33 x 23 cm (13 x 9-inch) baking dish and set it aside.
In a large pot over medium heat, combine the whole milk, sugar, salt, evaporated milk, and sweetened condensed milk. Stir until the sugar dissolves, then bring to a boil. Reduce the heat to maintain a steady simmer and cook for 15 minutes, stirring often so the milk doesn’t scorch.
Stir in the bread crumbs, pistachios, and ground almonds. Continue simmering for 15 minutes, stirring often. Remove from the heat and let cool until lukewarm.
Stir in the vanilla and cardamom. Place a fine-mesh sieve over a bowl or large measuring jug. Slowly pour the beaten eggs through the sieve*, then whisk the strained eggs into the lukewarm milk mixture until fully combined. Pour into the prepared baking dish. Set the dish in a larger roasting pan and pour enough boiling water into the roasting pan to come about halfway up the sides of the custard dish.
Bake until the custard is just set but still has a gentle wobble in the center, about 30 minutes; do not overbake (see Note). Carefully remove the custard dish from the water bath and let cool completely before cutting into squares. Serve warm, or at room temperature, or chilled.
Tips:
*Sieving the eggs ensures a smooth as silk texture.
Note: Do not over bake. Setting the custard to perfection is the key to this pudding. Allow it to cool down before cutting into it. Traditionally this pudding is served at room temperature but can be served while warm or chilled.