Caramel Custard

INGREDIENTS


Milk  -  500ml
Eggs  -  2 nos
Sugar  -  8-9 tabelspoon
Vanilla essence  -  1 tsp


METHOD

Melt 3 tablespoon of sugar in 3 tabespoon of water in a pan in medium flame.
Wait until it is golden brown to form caramel and then take it from the flame.
Pour the hot caramel in a bowl until it covers the base and then allow it to cool.
Pour 500ml milk, eggs, sugar, and vanilla essence in a bowl and mix it well.
Do not allow it to form bubbles, if so the custard surface will not be smooth and even.
Then pour the mixture into the bowl over the caramel syrup.
Steam it in a cooker for about 20 minutes in high flame.
Then take it from the cooker and allow it to cool.
Refrigerate it for 1 hour.
Put a plate above the bowl and turn it up side down.
Serve cold.