Wedding Custard Recipe

• 10 Eggs
• 3 liters Full-cream Milk
• ½ tin Condensed Milk
• 600 g Sugar
• 15 Almonds (boiled and sliced)
• 50 g Pistachios (boiled and sliced)
• ½ tsp powdered Nutmeg and Cardamom
• 1½ tsp Vanilla Essence
• Butter (for greasing)

• Pour full-cream milk in a saucepan and bring to a boil.
• Remove from heat and stir in condensed milk and sugar.
• Place the pan back on fire and simmer, stirring continuously, on low flame until sultry and off-white in color. Turn off the heat and cool.
• Put eggs in cold milk and beat until foamy.
• Add vanilla essence and nutmeg-cardamom powder. Beat well.
• Transfer the mixture into a buttered Pyrex dish.
• Set the oven to 350 °F and bake until golden brown.
• Garnish with almonds and pistachios.
• Place back in the oven and let it cool for a day.
• Serve thereafter.