Prepare the caramel

Pour in sugar and enough water to dissolve the sugar.here i have used 1/3 cup of water for 6 tbsp of sugar.

Stir until the sugar dissolves.

Heat the sugar syrup for caramelizing in a saucepan over a medium low heat.

Once it starts caramelizing, do not stir. Just swirl the pan.

Do not make it too dark as it will taste bitter.

When it reaches a nice golden color, remove from flame.

Pour the prepared caramel into ramekins or into moulds of your preference.

Swirl the pan well to coat the base of the moulds evenly.

Let it set aside and while you make the custard.

Prepare the custard

Or the custard - add eggs, sugar,vanilla extract and a pinch of salt in a blender.

Blend for a few seconds.

Then add milk to it and again blend well.

We don

T want to get too much froth into the mixture as it may cause a foamy layer on top when baked.

Strain it into a bowl (for the perfect smooth texture).

Pour this mixture into the prepared ramekins.

Fill a baking dish with hot water up to a quarter portion of the tray.

Place the prepared ramekins in it ).

Bake it in a 320 f preheated oven for 45 to 55 minutes.

Once done, let it cool and then refrigerate it for 4 hours or preferably overnight.

Take it out from the refrigerator, carefully run a knife along the sides of the pan.

Place a plate over the pan, then slowly turn it upside down.

Serve chilled.

You can also prepare this in a steamer or pressure cooker.

If so, you have to cover the moulds with aluminum foil.

Lower the heat once the steam comes out.

Never use the weight or whistle.