Toffee Pudding
Creamy Toffee Pudding made with milk, china grass, condensed milk, and sugar – a smooth, no-bake caramel dessert that's light, eggless, and perfect for any occasion.
Ingredients
- 2 cups Milk
- 1/4 cup Sugar
- 1/2 cup Water
- 5 g China grass
- 1/4 cup Condensed milk
- 1/4 cup Milk powder
Instructions
- In a medium saucepan over medium heat, add sugar and 3 tbsp water. Bring to a simmer over medium heat, stirring every often until sugar is dissolved, approximately about 5 minutes. Increase heat to medium-high and cook until deeply golden, without stirring, 4 to 5 more minutes.
- Once caramel is a deep copper color, pour condensed milk and immediately stir, Mixture will bubble up so be careful! Turn off the flame. Keep this aside.
- Pour milk into a saucepan, add milk powder and mix well. Keep it boiling in low flame.
- Mean time, melt the china grass in 1/4 cup water and pour it into the boiling milk.
- Pour that boiled milk into the previously prepared toffee mixture. Turn the heat on. Stir it continuously till the toffee is completely melted. When the mixture starts to thicken, turn off the flame. Pour it into a pudding tray and refrigerate for 4-5 hours.
- Garnish Tofee Pudding with crushed chocolate biscuits and serve.
Notes
You can visit this link Mango Custard. You can also visit this link Custard Biscuit Pudding.
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