Cardamom and nutmeg-flavored baked custard (Lagan nu custard) from 660 Curries: Plus Biryanis, Breads, Pilafs, Raitas, and More (page 754) by Raghavan Iyer

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • JKDLady on March 03, 2016

    I tasted this dish after it had cooled, but not with a meal. It was pretty boring. However, it was the perfect dessert for serving after a full-flavored curry meal. I did serve it with ice cream, as suggested. I believe that was a good call. I used 1 tsp mango extract, but I think I would double that next time as it was just too subtle. I also did not add the slivered almonds because I thought the texture would be wrong, so I sprinkled the top with toasted, sliced almonds. I just can't imagine biting down on slivered almonds in a dessert that is so smooth.

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