Eggless Caramel Custard
by Tarla Dalal
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Added to 112 cookbooks
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This custard is a good alternative for those who hate drinking plain milk. It is a light and tasty pudding with a good amount of calcium, energy and protein.
- Soak the china grass in ¾ cup of cold water for 1 hour. Simmer over a slow flame until it dissolves and becomes a clear liquid.
- In a pudding mould (approx. 6 inches(150 mm)in diameter), add the sugar for caramelising and 1 teaspoon of water and continue cooking until it becomes brown. Spread it all over the mould, rotating the mould to the caramelised sugar evenly.
- The sugar will harden in 10 minutes.
- Keep aside ½ cup of milk. Mix the custard powder in this cold milk.
- Boil the remaining milk with the sugar. When the milk starts boiling, add the custard and continue cooking until you get a smooth sauce.
- Add the melted china grass to the custard. Boil again for 2 minutes. Strain the mixture and cool it slightly.
- Add the vanilla essence. Mix well. Pour this mixture over the prepared mould.
- Refrigerate till it sets.
- Before serving, loosen the sides with a sharp knife and invert on a plate.
Nutrient values per serving
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