Parsi Desserts: Vermicelli (Sev) and Custard (Lagan nu Custard)
Автор: ParsiCuisine
Загружено: 2022-03-03
Просмотров: 1543
Описание:
Recipe of Lagan nu Custard
Recipe from my mother Parin Homi Munshi
Ingredients:
6 cups milk or heavy cream
1 slice bread
3 eggs
1 cup sugar
2 tsp vanilla essence
3 tsp Charoli nuts Garnish (or garnished with almonds, pistachios - your choice)
Method:
1. Boil the milk, on slow heat, till two-third is left. Let it cool.
2. Mix in a blender the cold milk, sugar, eggs, bread slice and vanilla essence.
3. Put in baking dish and mix in Charoli nuts and/or Pistachios and Almonds.
4. Bake at 350 degrees for 40 to 50 minutes.
5. The top should be golden brown.
6. Cut into rectangles and serve at room temperature. This custard can be made ahead and refrigerated for a week.
Parsi Custards and Egg Dishes Cookbook Sale $9.99
PURCHASE - https://www.amazon.com/dp/1496124952
Title on Amazon.com "Parsi Custards and Egg Dishes" Parsi Cuisine Paperback – Published, March 7, 2014
by Rita Kapadia (Author)
Cover Photo: Wedding Custard.
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