Diabetic Caramel Custard recipe - How to make Diabetic Caramel Custard
Main Procedure- 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.
- The mould should be approx. 125 mm. (5") in diameter to get a 50 mm. (2") high custard.
Nutrient values (Abbrv) per
| 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 |