Caramel Custard (Eggless)

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Mexicans love the caramelized taste of this light and tasty pudding.

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Preparation Time:    Cooking Time:     Serves 6.
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2 1/4 cups milk
3 tsp levelled, custard powder
11 tsp sugar
1/2 tsp vanilla essence
10 tsp (5 gms) agar-agar, chopped
sugar for caramelising

  1. Soak the china grass in 3/4 cup of cold water for 1 hour. Put to cook on a slow flame until it dissolves.
  2. In a pudding mould, add the sugar for carmelising and 1 teaspoon of water and go on cooking until it becomes brown. Spread it all over the mould, rotating the mould to spread the sugar evenly. The sugar will harden in 10 minutes.
  3. Keep aside 1/2 cup milk. Mix the custard in this cold milk.
  4. Boil the remaining milk with the sugar. When the milk starts boiling, add the custard and go on cooking until you get a smooth sauce.
  5. Add the china grass to the custard. Boil again for 2 minutes. Strain the mixture and cool it slightly.
  6. Add the vanilla essence. Mix well. Pour this mixture over the prepared mould. Put it to set.
  7. Before serving, loosen the sides with a sharp knife and invert on a plate.

RECIPE SOURCE : Mexican CookingBuy this cookbook
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 on 06 Apr 12 04:23 PM

Simply excellent.But in step 2 how much sugar needs to be caramelized is not written,so I took 2 tsp of sugar and caramelized it.While caramelizing the caramel turned little darker,I was afraid that I may find it difficult to unmould, but thanks to Mrs Dalal that without hazzle the custard unmoulded properly and I was happy and all the members in the family also enjoyed The taste of caramel which had darkened also did not matter and the taste was balanced completely.
 on 30 Dec 10 04:14 PM

This is my parents' favourite. The recipe is good. well measured...just follow it to the tee for best results!