Tuesday, January 13, 2009
Eggless Caramel Custard
Milk - 500ml
Vanilla Custard Powder - 50g
China Grass - 5g
Sugar (for caramelizing) - 3 tsp
Sugar (for custard) - 3 tbsp (increase this for more sweetness)
Water - 2tbsp
Add sugar and water. Cook till it becomes brown. Spread it over the cup / mould till the sugar spreads evenly.
For Custard Pudding
Heat milk in a saucepan till it reaches near boiling point. Stir custard powder into the milk. Add sugar and stir the mixture continuously till it starts boiling. Add china grass to the mixture. Stir for 2 minutes. Pour this mixture very gently in the moulds spread with sugar. Refirgerate it for 2-3 hours or until set. Invert the mould and serve.
Caramel Custard is ready and Yummy!!!