2 Servings | 15 mins prep time | 30 mins cook time
1 Cup Milk
1 Cup Sugar
2 Cup Custard Powder
1 tsp Vanilla Essence
Cooking Steps for Caramel Custard:
Step 1 :
In a large heavy saucepan, cook and stir 1/2 cup sugar over low heat until sugar is melted and golden. Pour 2 Cups of custard powder, tilting to coat bottom of cup; let stand for 10 minutes.
Step 2 :
In a large bowl, beat the eggs, add warm milk to the eggs slowly (keep whisking it continuously otherwise warm milk will turn eggs in scrambled egg), add vanilla and remaining sugar until combined but not foamy. Pour over caramelized sugar using a sieve.
Step 3 :
Place the cups in a baking pan. Pour boiling water in pans to a depth of 1 inch. Bake at 180 degree for 25 to 30 minutes or until a knife inserted near center comes out clean. Remove from pans to cool on wire racks.
Step 4 :
To unmould, run a knife around rim of cup and invert onto dessert place. Serve warm or chilled.