Lagan nu Custard By Diganta Chakraborty
Diganta Chakraborty is an alumnus of IHM Mumbai or Dadar Catering College, home to the culinary maestros of India and Michelin star chefs. He received the Western Indian Culinary Association Student Chef of the year 2016 and Nestle Young Chef 2017 for his acclaimed love for native Bengali food and glorifying its value. He loves revisiting old recipes from his family and his community and encourages the use of indigenous products in cooking.
There are some dishes that are in iconic ways associated with Parsi people; and Lagan nu Custard is one of them. Literally explained the name means a custard made for weddings. For gastronomic purposes, this is an extremely easy yet rich and flavourful dessert that would melt most hearts.
Ingredients:
- Milk- 2ltr
- Eggs- 4 no.
- Nutmeg powder – 1 teaspoon
- Cardamom powder- 1 teaspoon
- Vanilla essence – 2 teaspoon
- Sugar- 100g
- Condensed milk- 200ml
- Charoli nuts – handful
Method:
- Boil milk along with sugar and condensed milk & let it cool to room temperature. Keep on stirring the milk when you add the condensed milk otherwise the milk will burn out. Boil milk in slow flame and keep a constant look.
- Beat eggs, vanilla essence, cardamom and nutmeg powder till frothy.
- Mix the egg mixture slowly in room temperature milk. It is important for the milk to be in room temperature otherwise the egg will curdle completely!
- Pour this in a container. Simultaneously, make hot water.
- Take a big baking dish with edges and pour this hot water, now place the custard mixture on top of this hot water so that the water touches 3/4th of the custard container. This is called a Water Bath.
- Bake at 170C till the custard sets completely .
- Garnish with Charoli Nuts.
- Make a thin watered caramel to drizzle on top, if needed!