March 18, 2007

VCC 350 - Laganu Custard

Here is another Parsee dish recipe which is traditionally served at Parsee weddings; kindly contributed by Meher Shroff to the group cookbook project 'You Can Cook' for 'Feed a Hungry Child' campaign.

Laganu Custard recipe

1 litre milk
5 tbsp sugar
2 slices bread
1 tsp butter
3 eggs
vanilla essence
rose water
ailchi jaiful pwd
Almonds or cashewnuts chopped
small bowl of fresh cream

1. Boil milk with sugar and let it simmer on slow flame for 20 to 25 mts.
2. Soak the bread in cream and keep for a while then add to milk. Keep stirring till it thickens.
3. Remove from fire and cool and add beaten eggs and butter.
4. + ailchi jaiful pwd, vanilla, rose water and nuts.
5. Pour in greased dish and bake till brown.

[vkn]You Can Cook this dish. We are on a look out for a few taste-testers. Join us at the 'You Can Cook' for 'Feed a Hungry Child' campaign group cookbook project.