Ingredients:

• 1 litre – Milk
• 2 – eggs, beaten
• 1/2 tsp – Nutmeg powder (optional)
• 1/2 tsp – vanilla essence
• 4 tbsp – sugar, powdered
• 2 tbsp – Sugar for the caramel

Method:

1. Take a pudding mould and spread the sugar at the bottom.
2. Heat the mould so that the sugar melts and turns brown.
3. Shake the mould so that the melted sugar spreads all over.
4. Beat the eggs and the powdered sugar together until thick.
5. Boil milk in a pan and add the egg-sugar mixture, nutmeg powder and vanilla essence. Stir well.
6. Put the mixture to simmer until it thickens. Pour into the mould.
7. Bake for 30 minutes and refrigerate (Can also be covered with butter paper and steamed for 20 minutes).
8. Just before serving, turn the pudding over on a flat plate so that the caramel comes on top.
9. Recipe Courtesy: Anglo-Indian Recipes

Recipe courtesy of Bridget White