Caramel custard

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Ingredient:

Milk -                                       300gm
Egg -                                        2 piece
Vanilla essence -                       2 drop
For caramel custard
(suger and   water) -                 15gm+ 1 tea spoon
Method:
·         Deisolues suger for caramel in a strong pan bring to boil till becomes golden brown.
·         Pour at once into warm dry pudding molt and mask evenly all over.
·         Bring the milk almost to boiling point.
·         Pour over bitten eggs and suger add vanilla essence in it.
·         Pour the mixture or custard in the pudding molt cover with the aluminium file steam or bake it at list 30 minutes.
·         Make sure the stea should be gently (alow in temperature).
·         Serve custard either hot or cold.