Prepare the caramel;
- Pour in the sugar and enough water to dissolve the sugar.
- 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 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 colour, remove it from the flame.
- Pour the prepared caramel into ramekins or moulds of your preference.
- Swirl the pan well to coat the base of the moulds evenly. Let it set aside while you make the custard.
For the custard;
- Add eggs, sugar, Vanilla extract, and a pinch of salt in a blender. Blend for a few seconds.
- 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 at 320F preheated oven for 45-55 minutes
- Once done, let it cool and then refrigerate it for 4 hours or preferably overnight. Take it out from the refrigerator, and 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 an aluminium foil. Lower the heat once the steam comes out. Never use the weight or whistle.
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