Ingredients

• 3 cup - milk
• 3 tsp - custard powder
• 15 tsp - sugar
• 1/2 tsp - vanilla essence
• 5 g - China grass or 1 tbsp - gelatine

How to Make Eggless Caramel Custard

• Soak the China grass in 3/4th cup of water for 1 hour
• Heat on a low flame until it dissolves
• (use gelatine with 1/4 cup of water instead of China grass.)
• In a pudding mould, add 3 tsp of sugar for caramelising and 1 tsp of water and cook on medium until sugar melts, turning brown
• Spread it all over the mould, rotating the mould evenly
• Keep aside for 10 mins
• Mix the custard in 1/2 cup cold milk.
• Boil the remaining milk with the rest of the sugar
• When the milk starts boiling, add the custard and keep cooking until mixture thickens.
• Add the china grass (or gelatine mixture) to the custard.
• Boil again for 2 minutes.
• Strain the mixture. Keep stirring and let it cool.
• 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 to a plate.