Entree: India – Parsi-Indian – Lagan Nu Custard (Baked caramel custard traditionally served by the Parsi community)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 50 min

Additional 2 hrs

Total 3 hrs 15 min

Ingredients

- 1/2 cup (100 g) granulated sugar for caramel
- 4 large eggs, about 7 oz (200 g) total
- 3/4 cup (150 g) granulated sugar for custard
- 3 cups (720 ml) whole milk
- 1 cup (240 ml) heavy cream
- 1 tsp (5 ml) pure vanilla extract
- 6 green cardamom pods, lightly crushed, or 1/2 tsp (1 g) ground cardamom
- 1/8 tsp (0.5 g) ground nutmeg, plus extra for grating
- Pinch of salt
- 6 (6–8 oz / 180–225 ml) ramekins or one 2-qt (2 L) baking dish

Instructions

1. Step 1: Preheat the oven to 325°F (163°C). Place a kettle of water to boil for the bain-marie.
2. Step 2: Make the caramel by heating 1/2 cup (100 g) granulated sugar in a small heavy saucepan over medium heat, swirling occasionally until it melts and turns amber. Immediately pour the caramel into the bottoms of six ramekins (or into the baking dish), tilting each to coat the bottom. Set aside.
3. Step 3: In a saucepan, combine milk, heavy cream, crushed cardamom pods (or ground cardamom), and a pinch of salt. Warm gently over medium heat until just steaming; do not boil. Remove from heat and let infuse for 10 minutes if using whole pods, then strain if desired.
4. Step 4: In a mixing bowl, whisk the eggs with 3/4 cup (150 g) sugar and vanilla until smooth. Temper the eggs by slowly whisking in a few tablespoons of the warm milk mixture, then gradually whisk the egg mixture into the remaining warm milk until well combined.
5. Step 5: Strain the custard through a fine sieve into a jug to remove any curdled bits and cardamom fragments. Pour the custard evenly over the set caramel in the ramekins or baking dish.
6. Step 6: Place the filled ramekins in a large roasting pan. Pour the boiling water into the pan until it reaches halfway up the sides of the ramekins. Carefully transfer to the oven and bake for 40–50 minutes, or until custards are set at the edges but still slightly wobbly in the center (a knife inserted should come out mostly clean).
7. Step 7: Remove ramekins from the water bath and cool to room temperature. Chill for at least 2 hours or overnight. To serve, run a thin knife around the custard edges and invert onto plates; grate a little nutmeg over each serving.