Eggless Caramel Custard

by Tarla Dalal

add to my cookbook add to shopping list

5/5 stars 100% LIKED IT 4 REVIEWS ALL GOOD

Added to 120 cookbooks This recipe has been viewed 178444 times

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.

Add your private note

Eggless Caramel Custard recipe - How to make Eggless Caramel Custard

Tags

Preparation Time: 1 hour. Cooking Time: 10 mins. Total Time: 701 hours 10 minutes 6Serves 6.
Show me for servings

Ingredients

2 1/2 cups milk
3 tsp custard powder
1/4 cup sugar
1/2 tsp vanilla essence
10 tsp chopped agar-agar
2 tbsp sugar for caramelising

Method

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.