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Indian · Dessert
Lagan nu Custard with Cardamom and Almonds
The Parsi wedding custard: milk reduced by half for body and caramel depth, perfumed with cardamom, nutmeg and vanilla, studded with almonds and baked gently in a bain-marie until just set.
- YieldServes 6 (six ramekins)
- Hands-on40 min
- Total2 h 17 min
- Difficulty
Ingredients
- 950 mlwhole milk
- 100 gwhite granulated sugar
- ½ tspgreen or white cardamom seeds, ground
- ¼ tspnutmeg, freshly grated
- 30 gslivered blanched almonds
- 1 tsppure vanilla extract
- to tastevegetable cooking spray
- 3large eggs, lightly beaten
- to tastepremium vanilla ice cream, to serveoptional
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