Parsi Lagan Nu Custard vs. Caramel Custard: What’s the Difference & Which One Wins?

Is there a dessert that can match the joy of festive seasons? With Navroz, the Parsi New Year, around the corner, kitchens are abuzz with the aroma of decadent, classic dishes and desserts. Observed with fervor by the Parsis, Navroz celebrates nature and the promise of new beginnings. Falling in March around the world and July-August in India, the festival is an occasion to spend time with loved ones, have sumptuous meals, and celebrate Zoroastrian ideals such as honesty and kindness.

While signature Parsi food like "Patra Ni Machi" (fish marinated in banana leaves), "Sali Boti" (lamb curry flavored with potato straws), and "Ravo" (semolina sweet) are a must, no festival is complete without sweets. The debate surrounding dessert usually comes down to two favorites: the nutty, fragrant Parsi Lagan Nu Custard and the silky, caramelized old-school Caramel Custard. Which one actually wins everyone's hearts at the dinner table? Let's look at the recipes, variations, and decide which dessert is the winner.

Recipe for Parsi Lagan Nu Custard

Ingredients:

• 1 liter full-cream milk
• 200 ml fresh cream
• 1 cup sugar
• 6 eggs
• 1 teaspoon cardamom powder
• 1 teaspoon nutmeg powder
• 1 teaspoon vanilla extract
• ¼ cup soaked almonds, slivered
• ¼ cup soaked pistachios, slivered
• 2 tablespoons charoli (chironji)

Method:

1. Boil milk in a saucepan and reduce it to 70% of its volume. Add sugar, cardamom, and nutmeg and stir well. Let it cool.
2. Whisk eggs in a large bowl until smooth. Add the fresh cream and vanilla extract gently and mix well.
3. Stir the egg mixture gently by pouring the cooled milk mixture in it. Include slivered almonds, pistachios, and charoli for an even mix.
4. Heat the oven to 200°C. Grease the baking dish, add the mixture, and bake at 200°C for 30 minutes. The custard is cooked through when a knife or a toothpick inserted into the center emerges clean.
5. Switch off the oven, leave the custard for 5 minutes, and then cool it to room temperature before refrigeration. Garnish with more nuts when serving.

Recipe for Traditional Caramel Custard

Ingredients:

• 1 liter full-fat milk
• 1 cup sugar (halved into ½ cup for caramel, ½ cup for custard)
• 4 eggs
• 1 teaspoon vanilla extract

Method:

1. Place ½ cup sugar in a saucepan and heat it till it melts and becomes golden brown. Pour the caramel into the bottom of a greased baking dish and let it set.
2. Heat the milk. Whisk eggs, remaining sugar, and vanilla until smooth in a bowl. Stir in the warm milk gradually.
3. Spread the custard mixture over the caramel layer. Bake at 180°C for 45 minutes in a water bath.
4. Let it cool, then refrigerate. To serve, invert the dish to show the caramel topping.

Parsi Lagan Nu Custard vs. Caramel Custard: What's the Difference & Which One Wins?

Ingredients and Flavor Profile

Lagan Nu Custard uses spices such as cardamom and nutmeg, topped with a combination of almonds, pistachios, and charoli. Rich, fragrant, and with a celebratory touch, it is the reverse of Caramel Custard's simplicity. The latter is simple, emphasizing only the smoothness of the custard and the bitter-sweet appeal of the caramel.

Texture and Consistency

Though both the desserts are creamy, Lagan Nu Custard is a bit more robust with a textured surface, due to the baked nuts. Caramel Custard is purely silky, providing a smooth, melt-in-the-mouth feel with its caramel surface.

Baking Methods

Lagan Nu Custard is baked simply, enabling the top to caramelize naturally. Caramel Custard, on the other hand, needs a water bath, allowing for gentle heat and a tender, even texture.

Visual Appeal

The Parsi custard is rustic and decadent with its caramelized surface and nutty topping. Caramel Custard, with its sheen of caramel on top, is all elegance and restraint.

Festive or Everyday Treat

Lagan Nu Custard is the star of celebrations, usually found on Parsi weddings and festivals such as Navroz. Caramel Custard can be used on both everyday dessert pangs and festive occasions.