Vivek Singh's Indian Festival Feasts by Singh Vivek

Author:Singh, Vivek [Singh, Vivek]
Language: eng
Format: epub
ISBN: 9781472938473
Publisher: Bloomsbury Publishing
Published: 2017-07-13T04:00:00+00:00

Lagan nu Custard

Wedding Custard

Even though the name gives it away as being a favourite on Parsi wedding menus, this dessert is served at most celebratory meals and is the highlight of the meal for many, especially children.

Serves 6

2 tablespoons flaked almonds

750ml whole milk

180g sugar

2 eggs, beaten

3 yolks

1 teaspoon vanilla extract

1 teaspoon rose water

1 teaspoon ground green cardamom

½ teaspoon grated nutmeg

Preheat the oven to 150ºC/130ºC Fan/Gas Mark 2.

First roast the almond flakes under a grill or in a dry frying pan for 2–3 minutes over a medium heat, then let them cool.

Boil the milk and sugar in a pan over a low heat until reduced to about half of their original volume (approximately 575ml), then let it cool.

Add the beaten eggs and the 3 yolks, vanilla extract, rose water and green cardamom. Mix well and pour the mixture into a baking dish with a 25cm diameter. Sprinkle with the grated nutmeg and roasted almonds, then bake in the preheated oven for 20 minutes until the custard is set and the top is golden brown.

Remove from the oven, allow to cool and refrigerate until you are ready to serve. You can serve this whole at the table or cut into pieces and serve.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.