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Thursday, August 27, 2009

Eggless Caramel Custard

  1. Milk - 1/2 litre
  2. Sugar - 11 tsp
  3. China Grass (agar agar) - 1 packet
  4. Sugar - 4 tbsp (for the caramel)
  5. Custard powder - 3 tsp
  6. Vanilla essence - few drops

Break the china grass into pieces and melt in 3/4 cup water by warming and constantly stirring. Set aside. Now take 4 tbsp of sugar in a pan and add 1tsp water into it. Cook over low heat until caramelised (brown liquid). Set aside. Now take 1/2 cup milk and dissolve the custard powder in it. Now boil the rest of the milk - add sugar (11 tsp) - stir and continue for 2 minutes. Add the dissoved custard powder in the simmering milk and bring to boil again stirring for 2 minutes. Reduce heat and add the melted china grass and boil again. Never stop stirring and continue for a further 2 minutes and remove from heat. Add the vanilla essence and mix. Next spread the caramelised sugar melt in a greased mould and pour the custard milk over it. Refrigerate for setting for 3 - 4 hours. Before serving de-mould by inverting over a serving plate

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