Caramel Custard Pudding

Ingredients:

0.5 ltrs milk

4 eggs

1 tin condensed milk

Vanilla essence – 1 tsp

Method:

* In a vessel (preferable aluminium) put enough sugar to cover the bottom surface and heat on stove.

When golden brown remove from fire and keep aside to cool . The bottom surface should be fully covered by tht layer… be careful not to overdo melting, cos if burnt off it will taste bitter.

* In another vessel  beat 4 eggs , mix the milk and condensed milk.

* Mix well and add vanilla essence as required for taste.

* Once the caramelized vessel is set, pour the above mixture on top of it.

* Double boil, or put in a steamer to cook.

* Can be considered done once the surface has thickened.

* Remove and allow to cool. Keep in fridge after that.

* Serving: topple the vessel contents onto a plate… so that caramelized side is on top. Cut as required and serve with the caramel liquid.

- Chalked by Megha Kuruvilla