Caramel Custard

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, and 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.

6: Pour the milk-egg mixture into the moulds.

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

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

9: Let it cool for half an hour.

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