Ingredients

• 500ml milk
• 3 whole eggs
• 1/4th cup sugar
• 1 tsp vanilla essence
• 1 tsp cornflour/custard powder

For the Caramel

• 1/4th cup sugar

Method

1. To begin, identify a flat bottom vessel that fits in your cooker.

2. Heat 1/4th cup sugar in a pan on low flame to make the caramel.

Note: It will melt and slowly turn into caramel.

2. At this point, make sure you only swirl the pan but not stir. Let it cook until it turns a dark brown colour.
3. Immediately transfer the caramel into the flat bottom vessel and swirl it around to coat the bottom.
4. It will be very hot at this point, so make sure to use gloves or tongs to handle the vessel. Let it cool before proceeding.
5. Whisk together the milk, eggs, sugar, vanilla essence and cornflour/custard powder in a bowl.
6. Once the sugar has dissolved, sieve the mixture on the cooled caramel.
7. Steam this in a cooker without the whistle for 20 minutes.
8. Let it come to room temperature and then refrigerate for 3-4 hours.
9. To de-mould, loosen the edges of the custard with a knife and turn it over on a plate. slice and serve cold.