Caramel Custard Recipe:

Milk - 2 cups
Vanilla Essence - 2 tsp
Condensed Milk - ½ cup
Sugar - 5 tbsp
Eggs - 2 nos

Caramel:

Sugar - ½ cup

Instructions:

1. Preheat the oven to 180 C/350 F.

2. In a medium bowl, beat the eggs till well blended. Drizzle hot milk into it while beating all the time.

3. Strain the mixture to avoid any egg white lumps in the custard.

4. In a saucepan, add milk, vanilla essence, condensed milk, 5 tbsp sugar and bring to a boil.

5. In a pan, on medium heat, caramelise ½ cup sugar till golden brown and pour it into the pudding mould. Swirl to coat the sides. Pour the milk-egg mixture into the moulds.

6. Place the moulds into a baking tin with tall sides and pour water just so that the bowl is immersed halfway.

7. Bake for 50 mins or till the centres are still jiggly and when a knife inserted comes out smooth.

8. Let it cool for half an hour.

9. Release from the sides and invert onto the serving platter. Serve warm or chilled.

Cooking Tips:

1. Do not butter the ramekins (to ensure that the custard comes out from the ramekins cleanly).

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