Parsi Custard by Zarnak Sidhwa

Ingredients:

• Milk 1-1/2 liters
  
• Sugar 3 tbsp
• Condensed milk 1 tin (14 oz)
• Almonds and pistachios (blanched and chopped) 2 tbsp
• Vanilla essence 1 tsp
• Cardamom powder 1 tsp
• Nutmeg powder 1/2 tsp
• Eggs 6
• Rose water 1 tbsp
• Sugar to make caramel 2 tbsp

Method:

1. Boil milk and sugar for 10-15 minutes and add condensed milk.
2. In small pan burn 2 tbsp of sugar to make caramel, when it is brown add in milk and let cool.
3. Add beaten eggs and vanilla essence.
4. Pour mixture in a greased ovenproof dish and sprinkle almonds and pistachios, cardamom powder, nutmeg powder, rose water and bake for 1 hour or till light brown at 180 degrees C.
5. Let cool and then refrigerate.
6. This custard is served chilled and cut in squares.