Eggless Caramel Custard Caramel 3 Tbsp sugar Place sugar in pan and heat on medium heat until the sugar goes golden brown. Mix then pour into custard mold. Allow to cool and harden. Set aside. Custard 2.5 cups milk (can use skim milk) 3 Tbsp sugar (can use artificial sweetener) 1 tsp vanilla custard powder 1 tsp agar agar (china grass) or gelatine powder 1 Tbsp milk (extra) 1/2 tsp vanilla essence. In a small bowl add custard powder, agar agar powder and 1 Tbsp milk. Mix well and set aside. In a pan heat milk and sugar in medium heat. When milk comes to a boil add custard/agar paste and mix well then turn off heat. Add vanilla essence, stir and let it come to room temperature. Pour cooled custard into the caramel lined bowl. Cover with cling film and leave in the fridge for at least 8-10 hours or overnight. Remove cling wrap and place plate on top of custard and carefully flip over. Serve chilled. Enjoy
Posted on: Sat, 27 Dec 2014 12:37:12 +0000
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