Parsi Custard (Lagan Noo Custard)

Ingredients:
Milk 1 ½ liters
Sugar 3 tbsp
Condensed milk 1 tin
Almonds and pistachios 2 tbsp
Vanilla essence 1 tsp
Cardamom powder 1 tsp
Nutmeg powder ½ tsp
Eggs 6
Rose water 1 tbsp
Sugar (to make caramel) 2 tbsp

Method:
Boil milk and sugar for 10-15 minutes and add the condensed milk. 
In a small pan burn the 2 tbsp of sugar to make caramel, when it is brown add in the milk and let cool. 
Add the beaten eggs and vanilla essence. 
Pour mixture in a greased oven proof dish and sprinkle almonds and pistachios, cardamom powder, nutmeg powder, rose water and bake for an hour or till light brown at 180 degrees C.
 Let cool and then refrigerate. 
This custard is served chilled and cut in squares.

Parsi Custard by Zarnak Sidhwa