Creme Caramel Custard-

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Ingredients

Milk - 2 cup/200 ml

Condensed Milk - 50 ml

Sugar - 60 gm

Vanilla Essence - 1/2 tsp 

Eggs - 2

For Caramel Syrup

Sugar - 1/2 cup

Water - 2 tsp

Method

• In a small pan add the milk and sugar.Place the milk mixture on gas top and boil for 2 minutes ,keep stirring to ensure the sugar has dissolved.And switch off the flame.Allow to cool.Once cooled add the condensed milk and give a stir.Keep aside.

• In another bowl add the eggs and mix gently with a fork.Don't over mix the eggs.Just ensure the egg whites and yolks are incorporated well.Keep them aside.Now take the milk mixture and add them little by little.Meanwhile mixing the egg and milk mixture.

• Once the egg and milk mixture are incorporated well strain them to filter out the curdled egg whites.Keep this custard mix aside.In a non stick pan or any other vessel add the sugar and spray some water and keep them on stove top ,do not disturb the pan.Let them caramelize and wait until the color changes,switch off the flame.

• Now Preheat the oven 180 C.Immediately pour the caramel syrup into the prepared bowls/ramekins.Allow the caramel syrup coated bowls to cool.Let them cool for 5 - 10 minutes.Now in a small vessel add a litre of water and boil them,until bubbles form.Meanwhile place the cooled ramekins on a oven proof vessel.Add the boiled water on the oven proof vessel let the water level  be above 1"inch from the bottom of the vessel.Pour the custard filling into the bowls and bake them for 30 minutes.

• To check whether the custard is cooked press the mixture with your finger If it springs back and looks firm ,it is ready now.else bake for more 10 minutes until done.

• After the custard filling is baked take the bowls out of the vessel and allow them to cool.Once cooled place them in refrigerator and chill for 2 hrs.Run a knife around the edges of the bowl to loosen the custard.Place them upside down and invert again to serve.