$hokeen J@tt
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LAGAN NU CUSTARD
Preparation Time : 20-25 minutes
Cooking Time : 25-30 minutes Servings : 4
INGREDIENTS
Milk
3 cups
1/2 cup
3 tablespoons
1/4 teaspoon
a pinch
5
1 teaspoon
2 tablespoons
10
1 tablespoon
Preparation Time : 20-25 minutes
Cooking Time : 25-30 minutes Servings : 4
INGREDIENTS
Milk
3 cups
Condensed milk 1/2 cup
Sugar 3 tablespoons
Green cardamom powder 1/4 teaspoon
Nutmeg powder a pinch
Eggs 5
Vanilla essence 1 teaspoon
Charoli/chironji 2 tablespoons
Almonds, slivered 10
Raisins 1 tablespoon
METHOD
Heat milk in a thick-bottomed pan and bring to a boil. Reduce heat, add condensed milk and sugar and simmer for fifteen to twenty minutes till milk is thick and creamy, stirring continuously. Add green cardamom powder and nutmeg powder and mix. Take it off the heat, transfer into a bowl and set aside to cool a bit. Preheat oven to 200 ºC. Put some water in the baking tray. Break the eggs into another bowl, add vanilla essence and whisk. Add charoli, almonds and raisins to the milk and mix. Add the eggs and mix well. Pour into individual bowls or ramekins. Cover them with lids or aluminium foil and place them in the baking tray. Bake for forty five to fifty minutes or till set. Serve warm.
Heat milk in a thick-bottomed pan and bring to a boil. Reduce heat, add condensed milk and sugar and simmer for fifteen to twenty minutes till milk is thick and creamy, stirring continuously. Add green cardamom powder and nutmeg powder and mix. Take it off the heat, transfer into a bowl and set aside to cool a bit. Preheat oven to 200 ºC. Put some water in the baking tray. Break the eggs into another bowl, add vanilla essence and whisk. Add charoli, almonds and raisins to the milk and mix. Add the eggs and mix well. Pour into individual bowls or ramekins. Cover them with lids or aluminium foil and place them in the baking tray. Bake for forty five to fifty minutes or till set. Serve warm.
