Eggless Caramel Custard
Category : Icecreams and shakes, Milk
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Soak the china grass in 3/4th cup water for 1 hour.
- Put to cook on a slow flame until it dissolves.
- You can use gelatin (with 1/4 cup water) instead of china grass.
- In a pudding mould add 3 teaspoons of sugar for caramelising 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. Keep aside for 10 mins.
- Mix the custurd in 1/2 cup cold milk.
- Boil the remaining milk with rest of the sugar.
- When milk starts boiling add the custurd and go on cooking until it becomes thick.
- Add the china grass(or gelatin mixture) to the custurd.
- Boil again for 2 mins.Strain the Mixture and cool it slightly and keep stiring.
- Add the vanilla essence. Mix well.
- Pour this mixture over the prepared mould.
- Put it to set in the refrigerator for 2 hours.
- Before serving loosen the sides with a sharp knife and invert on a plate.
Ingredients:
3 cups - milk
3 level tsp - custard powder
15 tsp - sugar
1/2 tsp - vanilla essence
5 gms - china grass or 1 tbsp - gelatin
3 cups - milk
3 level tsp - custard powder
15 tsp - sugar
1/2 tsp - vanilla essence
5 gms - china grass or 1 tbsp - gelatin
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