Ingredients:

• 2.5 tbsp – Sugar
• 1 tbsp – water
• 3 – eggs
• 1/2 litre – Milk
• 6 tbsp – Sugar
• a few drops of vanilla essence

Method:

1. To prepare the caramel, take 2.5 tbsps sugar and 1 tbsp of water in a microwave-safe bowl.
2. Microwave uncovered at high for about 2 minutes or until it caramelises. Pour into a mould. Allow to cool and set.
3. Pour milk in a microwave-safe bowl and cook at high for 5 minutes.
4. Add 6 tbsp sugar and cook for 5 more minutes.
5. Pre-heat a convection oven to 200 degrees C.
6. Break the eggs in a bowl and whisk gently to blend well. Add vanilla essence and mix again, stirring gently.
7. Add the egg mixture to the milk that was kept aside. Pour this into the mould with the caramel.
8. Cover the mould with a foil. Cook in the pre-heated oven for 45 minutes.
9. To check if the pudding is ready, insert a skewer or knife. It should come out clean.
10. Allow standing time of 10-15 minutes. Un-mould on a serving plate. Serve hot or cold.

Recipe courtesy of Anita Raheja