Caramel pudding

  • 2 cups  milk 
  • 2 large eggs
  • 1/2 cup sugar
  • 1/4 tsp nutmeg powder
  • 1/2 tsp vanilla essence

Butter the pudding cups. To caramelise sugar and water, place both ingredients in a large frypan. Stir it over a low heat, without boiling, until the sugar is dissolved. Now, increase the heat, without stirring it, and leave it to boil rapidly.  The longer you leave it to boil, the   darker the color and stronger the flavour... Pour   this caramelised sugar into the  pudding cups . Keep aside to cool. 

If baking, preheat your oven now to 350 F

Mix the eggs and  sugar together in a large bowl and blend till all the sugar has dissolved. Now add the milk, vanilla essence and nutmeg and blend again.
Pour this mixture into the  pudding cups, to fill them 3/4 of the way to the top.

Steam it in Pressure cooker or bake it in oven at 350 f for 40 to 45 mints

Cool the pudding and then chill in the refrigerator for an hour or two. Turn the pudding upside down and enjoy....