Caramel Custard

1. Mix the milk with 9 teaspoons of sugar and boil for 5 minutes. Cool.

2. Beat the eggs very well and add to the cold milk.

3. Add the vanilla essence. Mix well.

4. Mix 3 teaspoons of sugar and 1 teaspoon of water in a vessel. Melt on a slow flame. When the liquid becomes dark in colour, spread it evenly over the base of a vessel.

5. Wait for a few minutes. The sugar will become dry.

6. Pour the eggs - milk mixture over it.

7. Cover the vessel with a lid or tie a piece of brown paper on top.

8. Put the vessel in a pressure cooker and cook. Alternativey, steam the pudding but this requires about 1 hour.

9. Cool the pudding and chill in the freezer compartment of a refrigerator.

10. When you want to serve, turn it on a plate. It drops easily.

11. Serve cold.