• Prep Time 5-10 minutes
  • Cook Time 1 hour - 20 mins minutes
  • Serving For 4 People
  • Difficulty Medium

Recipe Description

‘Lagan-Nu-Custard’ is a Parsi dessert prepared during weddings.


  • Eggs – 5 no
  • Milk – 3 cups
  • Condensed milk – 1/2 cup
  • Sugar – 3 tbsp
  • Cardamom – a pinch
  • Nutmeg – a pinch
  • Vanilla essence – 1 tbsp
  • Charoli No – 1 tbsp



  1. Heat milk in a thick-bottomed pan and bring to a boil.
  2. Reduce heat, add condensed milk and sugar and simmer for fifteen to twenty minutes till milk is thick and creamy, stirring continuously.
  3. Add green cardamom powder and nutmeg powder and mix.
  4. Take it off the heat, transfer into a bowl and set aside to cool a bit. Preheat oven to 200ºC. Put some water in the baking tray.
  5. Break the eggs into another bowl, add vanilla essence and whisk. Add charoli to the milk and mix.
  6. Pour into individual bowls or ramekins.
  7. Cover them with lids or aluminum foil and place them in the baking tray. Bake for forty five to fifty minutes or till set.
  8. Serve warm

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Harpal Sokhi


Fusion of Indian food with International Cuisine is what made Chef Harpal Singh Sokhi a sought after name within the Food industry. With a background of North India, Chef Harpal is a music lover and is fluent in English and five Indian regional languages - Hindi, Punjabi, Bengali, Oriya and Telugu.

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