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         Title: Lagan Nu (Parsi Custard Recipe)   
    Categories: Custard, Dessert, Indian, Pakistani, Parsi   
         Yield: 8 Servings   
       
         4 c  Whole milk   
         1 c  Condensed milk   
       1/2 c  Sugar   
         4    Eggs   
         1 ts Vanilla extract   
       1/4 ts Ground nutmeg   
         2    Cardamom pods;   
              - ground seeds of   
              Optional:   
         1 tb Almonds; blanced, slivered   
         1 tb Pistachios; roughly chopped   
         1 tb Cashews; roughly chopped   
         1 tb Raisins   
       
     Preparation time: 45 minutes   
     Cooking time: 1 minutes   
        
     This Parsi custard, Lagan Nu is typically served at weddings. It's a   
     sophisticated sub-continent dessert that brings together the best of   
     English and South Asian flavors.   
        
     Pre-heat oven to 300?F (150?C). Grease a square baking dish (roughly   
     8x6") with butter or ghee.   
        
     Bring milk to boil in a stockpot. Lower heat and stir in condensed   
     milk and sugar. Keep stirring on low heat for 15 minutes until the   
     mixture thickens. Remove any milk residue with a slotted spoon.   
     Remove from heat and let it cool for roughly 10 to 15 minutes until   
     it becomes tepid.   
        
     In the meantime, in a large bowl whisk the eggs, vanilla extract,   
     nutmeg, and ground cardamom till foamy.   
        
     Once the milk is lukewarm, slowly stir in the egg mixture. Pour the   
     custard into the baking dish and bake in the oven for roughly 1 hour   
     until the custard is set.   
        
     Allow to cool and place in the fridge for at least 2 hours.   
        
     Top with nuts and raisins (if using) before serving.   
        
     Recipe by Maryam Jillani   
        
     Recipe FROM:   
        
       
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