• 3 cup – Milk
• 3 tsp – custard powder
• 15 tsp – Sugar
• 1/2 tsp – vanilla essence
• 5 g – China grass or 1 tbsp – gelatine
- 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.
Recipe courtesy of Preeti Venkatesan