Dessert

Caramel Custard

COOKING TIME : 40 MIN
SPICINESS :
SERVES:

INGREDIENTS

2 1/2 cups – Low-fat milk
1 tbsp – ChocoRICH Instant Custard Original
3 sachets – Sugar substitute
1/2 tbsp – Vanilla essence
5g – Chopped agar-agar
1 tbsp – Sugar for caramelizing

DIRECTIONS

1. Soak the China grass in ¾ cup of cold water for 15 to 20 minutes. Put to cook on a slow flame until it dissolves. Keep warm.
2. In a pudding mold, add the sugar (for caramelizing) and 1 teaspoon of water and continue cooking until the sugar becomes brown.
3. Spread the caramelized sugar all over the base of the mould, rotating the mold to spread it evenly. The sugar will harden quickly.
4. Mix the ChocoRICH Instant Custard Original in ½ cup of cold milk.
5. Boil the remaining milk. When it comes to a boil, add the custard powder and milk mixture and continue cooking till you get a smooth sauce.
6. Add the China grass solution to the custard and boil again for 2 minutes.
7. Strain the mixture and cool it slightly. (Strain the mixture if it is lumpy).
8. Add the vanilla essence and sugar substitute and mix well. Pour this mixture over the prepared pudding mold. Allow to set in a refrigerator.
9. Before serving, loosen the sides with a sharp knife and invert on a plate.
10. Serve chilled.

Tips

1. The mould should be approx. 125mm. (5″) in diameter to get a 50 mm. (2″) high custard.