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Caramel custard has always been one of my favourite desserts.Many a times when I had it outside the egg smell used be predominant which I don't like.Any recipe I came across for caramel custard had eggs in it and it came out well a couple of times when home made.I received a bowl full of Caramel Custard from my dear friend Tasneem and it was excellent minus the egg smell and found out from her the recipe and was surprised it didn't have eggs.So here is the recipe I would like to share with you all.

For Custard
Ingredients
Milk-1 litre
Boiled and cooled milk-1/2 cup
Vanilla custard powder-4 tbsp
Sugar-3/4 cup
Vanilla essense-1tsp
China grass-5gms



Method
Boil milk adding sugar
Dissolve the custard powder in the cooled milk
Add to the boiling milk and keep stirring till it thickens and cooked in low flame
Dissolve china grass in hot water and set aside for 10 min
If not dissolved keep in a double boiler and dissolve it
Add this to the custard mixture and mix well for 5 min
Allow to cool and add the vanilla essense

For Caramel
Ingredients
Sugar-1/2 to 3/4 cup



Method
In a heavy bottomed pan add the sugar and heat it in low flame
Once it starts melting allow the colour till it reaches golden brown
Immediately pour into the pudding mould
Using a gloves just tilt the bowl so that the caramel coats all the sides
Leave it for 5 min to cool and set
Pour the prepared custard into the bowl and refrigerate min for an hour for it to set
Once set take a plate/bowl which could accomadate the custard and the caramel
Just shake the bowl a little,keep the plate on top of the bowl
Hold tightly and turn the bowl quickly and slowly remove the bowl from the plate
Serve cooled