Ingredients:
1/4 cup + 1 cup sugar
2 tbsp water
3 eggs
1 tsp vanilla essence
2 cups warm milk
Method:
- Heat quarter cup of sugar in a thick-bottomed pan with 2 tbsp water till the sugar caramelizes.
- Pour the caramel into a mould and swirl the mould so that the caramel spreads throughout the mould. Let it cool.
- Break the eggs into a bowl. Add 1 cup sugar, vanilla essence and mix gently with a whisk.
- Add the warm milk and mix.
- Pour the egg-milk mixture into the mould with the caramel.
- Place it in the cooker. Cover with lid and steam for twenty-five to thirty minutes. Do not use the weight.
- Allow it to cool. Refrigerate it for an hour and then demould it on a serving plate
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