City Palate

The Travel Issue - March April 2017

Lagan nu Custard
Untitled Document


March/April 2017
from Yasmin Irani

The Parsees always admired the British even to the extent of making a beautiful variation on a basic nursery dessert.
4 c. whole milk
2/3 c. granulated sugar
6 eggs separated into 6 yolks and 3 whites (freeze the remaining whites and use them to
make meringues)
1 c. whipping cream
2 t. or less rosewater or vanilla essence
2 oz. blanched, finely chopped almonds (you can use half pistachios if you like)
1/2 t. ground nutmeg
Boil the milk with the sugar until it is reduced by 1/3. Stir to prevent sticking. Remove from the heat and allow to cool. Beat together 6 egg yolks and 3 whites. Add the cream, the cool milk, rosewater or vanilla, nuts and nutmeg and mix well. Pour into a greased baking dish and bake at 350°F. for 30 minutes.
Note: Go easy on the rosewater, or use vanilla.
(*Available at some supermarkets and at East Indian stores. See the sidebar of the Eating India article, page 23, for East Indian stores)


Desserts