Caramel Custard Pudding

                   
Hey everyone!!! I'm sorry for not posting anything for the past many days.....Had been very busy...Anywayz, today I'm going to show you how to make caramel custard pudding. This is my grandmom's recipe and it is just fantastic!!!! It's one of my all-time favourites!  It's quite easy too. Only four ingredients are needed!!

Ingredients:
Milk                      : 1 litre
Sugar                   : 1/2 cup
Vanilla essence : 3 tsp
Eggs, medium    : 8
Sugar                    : As required for caramelisation.

Method:

1. Bring the milk to a boil and add sugar and stir till completely dissolved. Let the milk simmer on medium heat till the milk is reduced to 750-800 ml. Cool the milk completely.
2. Whisk the eggs and the vanilla in a separate bowl and add to the milk and stir till the eggs get properly incorporated in the milk.
3. Take a mould and put a little sugar in the bottom of the mould. Add a few drops of water and place it on the gas till the sugar begins to turn brown and caramelises. Take care not to burn the sugar. Remember- the sugar will get a bit more brown even after you remove it from the heat. Rotate the mould so that the liquid caramel coats the bottom of the pan evenly. Let the caramel and the mould cool.
4. Once cooled completely, pour the pudding mix in the mould and cover the mould with aluminium foil. Steam it till cooked ( a skewer inserted in the pudding should come out clean.) A small mould meant for an individual will cook in about 10 mins while a large mould will take about 15-20 mins to cook.
5. Cool the pudding in the mould at room temperature. Once completely cooled, put it in the fridge for 3 hours or till chilled. 
6. Loosen the edges with a knife and remove it on a plate with the caramel side up.
7. Serve chilled !