🧾 Ingredients
For the Custard:
- 2 cups low-fat milk
- 2 eggs (or 2 tbsp custard powder for eggless version)
- 2–3 tbsp erythritol (or stevia, as per taste)
- 1 tsp vanilla essence
For Sugar-Free Caramel:
- 3 tbsp erythritol (heat-stable sweetener)
- 1 tbsp water
- ½ tsp lemon juice (prevents crystallization)
👩🍳 Step-by-Step Instructions
🔹 Step 1: Prepare the Caramel
- In a non-stick pan, add erythritol and water.
- Heat on low flame, stirring occasionally.
- When it starts melting and turning light golden, add a few drops of lemon juice.
- Cook until you get a light caramel color (don’t overcook or it may taste bitter).
- Immediately pour this caramel into serving bowls or ramekins and tilt to coat the base evenly.
- Set aside to cool and harden.
🔹 Step 2: Make the Custard Mixture
👉 Egg Version:
- Beat the eggs lightly in a bowl (don’t over-whisk).
- Heat milk until warm (not boiling).
- Add erythritol and mix well.
- Slowly pour warm milk into the eggs while stirring continuously.
- Add vanilla essence and mix.
👉 Eggless Version:
- Mix custard powder in ½ cup cold milk.
- Heat remaining milk and add sweetener.
- Add custard mixture and cook until thick.
- Add vanilla essence.
🔹 Step 3: Assemble
- Pour the custard mixture over the hardened caramel in bowls.
- Cover with foil.
🔹 Step 4: Cooking Method
🍲 Steaming Method:
- Place bowls in a steamer
- Steam for 20–25 minutes on low heat
🔥 Oven Method:
- Preheat oven to 160°C (320°F)
- Place bowls in a water bath (bain-marie)
- Bake for 30–35 minutes
🔹 Step 5: Cooling & Setting
- Let custard cool at room temperature.
- Refrigerate for at least 2–3 hours.
- To serve, gently loosen edges and invert onto a plate.
🥄 Serving Tips
- Serve chilled for best texture
- Garnish with nuts (optional)
- You can add a few berries for extra flavor
⚠️ Diabetic Tips
- Always use low GI sweeteners (erythritol preferred)
- Avoid overcooking caramel
- Keep portion small
- Egg version has more protein (better for blood sugar control)