Ingredients:

• 1/2 liter – Milk
• 6 tbsp – Sugar
• 3 – eggs
• A small piece – Nutmeg

Method:

1. Boil the milk with 3 tbsps of sugar.
2. Take another steel vessel, add 3 tbsps of sugar and 1 tbsp of water in it.
3. Boil well till it caramelises to a dark brown.
4. Coat the vessel by turning it around and keep it aside.
5. Whisk 3 eggs well till frothy. Grate a small piece of nutmeg, add to the eggs and mix well.
6. Add boiled, cooled milk into the egg mixture and pour into the caramel-coated vessel.
7. Cover with aluminium foil and pressure cook this mixture.
8. After one whistle, keep it on a low flame for 20 minutes.
9. Take off the heat. When it cools, place it in the fridge.
10. After 2 hours, turn the container upside down on a plate. Moulded rich caramel custard is ready.

Recipe courtesy of Maggie Joseph