Anda Custard
PakistaniPakistani RecipesGolden eggsMedium
A soft, baked egg custard with doodh (milk), sugar and elaichi, set gently in the oven. A classic Pakistani home dessert served chilled.
Prep time10 min
Cook time30 min
Total time40 min
Servings4
Ingredients
- 4 eggs
- 2 cups doodh (milk)
- 0.5 cup sugar
- 0.5 tsp elaichi (cardamom) powder
- 1 tsp vanilla essence
- 2 tbsp chopped badam (almonds) to garnish
Method
- Heat the oven to 170C and lightly grease 4 ramekins.
- Warm the milk with the sugar and elaichi until the sugar dissolves; do not boil.
- Beat the eggs with vanilla essence in a bowl.
- Slowly pour the warm milk into the eggs, whisking constantly.
- Strain the mixture into the ramekins and place them in a deep tray with hot water halfway up the sides.
- Bake for 25 minutes until just set, cool, chill and garnish with badam.
Nutrition — estimated per serving
Calories (estimate)280 kcal
Protein (estimate)10 g
Fat (estimate)12 g
Carbs (estimate)28 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Food safety: bake until the custard is just set in the centre and chill within 2 hours of cooling. Allergens: contains egg, milk and nuts (almonds). Do not let the milk boil or the custard may curdle; add a little nutmeg for a different flavour. Nutrition values are estimates.