Finally, i'm back with my blogging. Been missing for more than a month from blogging world for a much deserve long holiday in South India. The 2 weeks holiday rejuvanated me with more energy and more delicious food of course, For a food blogger holiday means food...food and more food. I hope to share all those delicious mouth watering South Indian delicacies i tasted along the 2 weeks in my blog soon. Can't wait to try them in my own kitchen and share them with all of you. As fot today, let us travel to Persia to savour their must to have for wedding dessert.
A baked milk and egg custard known as Lagan Nu Custard usually serve in Persian wedding. No Persian wedding complete without this rich and creamy custard. The milk soaked bread add texture to the smooth eggy custard. The gorgeous colur from the saffron add a special touch to this delicious custard recepi. Aromatic spices added into the custard which gives the dessert its sweet and delicate taste. You can bake in 9 inch baking if ramekins are not available. The custard are too good to enjoy warm or chilled.
Ingredients
2 cups milk
2 large slices white bread(edges trimmed and soaked in lttle milk to soften)
1 can evaporated milk
1 can condensed milk
4 large eggs
1 tsp vanilla extract
1 pinch grated nutmeg
4 cardamom pods,crushed
1/2 cup granulated white sugar
1/2 cup cream
1 pinch of saffron (steep in 2 tbsp water)
For Garnishing
Slivered almonds
Strawberries
Methods
Grease 6 ramekins and place in a baking tray.
In a bowl, beat eggs and add milk,evaporated milk,condensed milk,sugar,cream,nutmeg,cardamom,soaked saffron and vanilla extract.
Add the soaked bread the milk mixture.
Divide the batter equally into prepared ramekins. Garnish with slivered almonds.
Pour hot water into the baking tray about for about 1/2 inch.
Bake in preheated oven for about 35-40 minutes.
Remove from oven and garnish with strawberries.
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