Diabetic Caramel Custard
by Tarla Dalal
Added to 585 cookbooks
This recipe has been viewed 69251 times
A light and tasty pudding not only for diabetics but for all those who are health conscious and want to avoid sugar laden desserts. The low fat milk used in this recipe has a wealth of nutrients like protein and calcium which is extremely essential for the maintenance of healthy bones. I have used one teaspoon of sugar to make the caramel, but you can avoid it and simply enjoy the custard.
- Soak the China grass in ¾ cup of cold water for 15 to 20 minutes. Put to cook on a slow flame until it dissolves. Keep warm.
- In a pudding mould, add the sugar (for caramelising) and 1 teaspoon of water and continue cooking until the sugar becomes brown.
- Spread the caramelised sugar all over the base of the mould, rotating the mould to spread it evenly. The sugar will harden quickly.
- Mix the custard powder in ½ cup of cold milk.
- Boil the remaining milk. When it comes to a boil, add the custard powder and milk mixture and continue cooking till you get a smooth sauce.
- Add the China grass solution to the custard and boil again for 2 minutes.
- Strain the mixture and cool it slightly. (Strain the mixture if it is lumpy).
- Add the vanilla essence and sugar substitute and mix well. Pour this mixture over the prepared pudding mould. Allow to set in a refrigerator.
- Before serving, loosen the sides with a sharp knife and invert on a plate.
- Serve chilled.
- The mould should be approx. 125 mm. (5") in diameter to get a 50 mm. (2") high custard.
Nutrient values (Abbrv) per
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