170g sugar
3 tbsps water
500ml milk (room temperature)
5 eggs
1 tsp vanilla essence
a little butter to grease moulds
To make caramel, cook 90g sugar with water until brown. Stop cooking when the sugar started to turn brown. Pour equal portion into the greased moulds while the caramel is still hot.
Cook milk with remaining sugar (80g) without boiling until the sugar is dissolved. Let cool. Beat the eggs well with vanila essence and add into the milk mixture. Beat until blended and strain.
Pour the egg mixture into the moulds with caramel at the bottom. Bake in an oven preheated to 180°C for 30 minutes (together with 2 cups of hot water) or steam over lowest heat for 40 minutes. Serve hot or cool as you wish.
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