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Diabetic Caramel Custard
Tarla Dalal
06 December, 2024
Table of Content
Tags
Preparation Time
60 Mins
Cooking Time
15 Mins
Total Time
75 Mins
Makes
4 null
Ingredients
Main Recipe
2 1/2 cups low fat milk
1 tbsp custard powder
3 sachets sugar substitute
1/2 tsp vanilla essence
5 gms chopped agar-agar
1 tsp sugar for caramelising
Method
- 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.
- In a pudding mould, add the sugar (for caramelising) and 1 teaspoon of water and continue cooking until the sugar becomes brown.
- Spread the caramelised sugar all over the base of the mould, rotating the mould to spread it evenly. The sugar will harden quickly.
- Mix the custard powder in ½ cup of cold milk.
- 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.
- Add the China grass solution to the custard and boil again for 2 minutes.
- Strain the mixture and cool it slightly. (Strain the mixture if it is lumpy).
- Add the vanilla essence and sugar substitute and mix well. Pour this mixture over the prepared pudding mould. Allow to set in a refrigerator.
- Before serving, loosen the sides with a sharp knife and invert on a plate.
- Serve chilled.
Diabetic Caramel Custard recipe with step by step photos
Nutrient values (Abbrv)per plate
| Energy | 49 cal |
| Protein | 4.4 g |
| Carbohydrates | 7.5 g |
| Fiber | 0 g |
| Fat | 0.1 g |
| Cholesterol | 0 mg |
| Sodium | 62.5 mg |
Click here to view Calories for Diabetic Caramel Custard
The Nutrient info is complete
arymal07
March 13, 2025, midnight
I had been searching for some way to prop up my custard moulds which never looked like the one on the pack when I came across this "diabetic" recipe. In the bargain I learnt how to caramelise sugar and how to use unflavoured agar-agar. So good, I regret not having seen the recipe earlier. Thank-you once again Tarla aunty!
motwanimeena
March 13, 2025, midnight
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