Diabetic Caramel Custard

Diabetic Caramel Custard

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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.

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Diabetic Caramel Custard recipe - How to make Diabetic Caramel Custard

Preparation Time:    Cooking Time:    Total Time:     4Serves 4.
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2 1/2 cups low fat milk
1 tbsp custard powder
3 sachets sugar substitute
1/2 tsp vanilla essence
5 gms chopped agar-agar
1 tsp sugar for caramelising
    Main Procedure
  1. 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.
  2. In a pudding mould, add the sugar (for caramelising) and 1 teaspoon of water and continue cooking until the sugar becomes brown.
  3. Spread the caramelised sugar all over the base of the mould, rotating the mould to spread it evenly. The sugar will harden quickly.
  4. Mix the custard powder in ½ cup of cold milk.
  5. 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.
  6. Add the China grass solution to the custard and boil again for 2 minutes.
  7. Strain the mixture and cool it slightly. (Strain the mixture if it is lumpy).
  8. Add the vanilla essence and sugar substitute and mix well. Pour this mixture over the prepared pudding mould. Allow to set in a refrigerator.
  9. Before serving, loosen the sides with a sharp knife and invert on a plate.
  10. Serve chilled.

  1. The mould should be approx. 125 mm. (5") in diameter to get a 50 mm. (2") high custard.

Nutrient values (Abbrv) per
Energy49 cal
Protein4.4 g
Carbohydrates7.5 g
Fiber0 g
Fat0.1 g
Cholesterol0 mg
Sodium62.5 mg

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Diabetic Caramel Custard
 on 11 Nov 12 09:33 AM

Diabetic Caramel Custard
 on 31 Jul 12 04:59 PM

I had been searching for some way to prop up my custard moulds which never looked like the one on the pack when I came across this "diabetic" recipe. In the bargain I learnt how to caramelise sugar and how to use unflavoured agar-agar. So good, I regret not having seen the recipe earlier. Thank-you once again Tarla aunty!