Firstly prepare Caramel by taking 1/4 cup sugar in a non stick pan on low to medium flame. Spread sugar evenly on pan and let it melt without stirring it. Once sugar starts melting just rotate the pan and let sugar melt completely. Keep rotating the pan till you get nice golden brown colour caramel. Switch off the flame and transfer the caramel to tin or mould. Rotate the tin/mould slowly so that some of the caramel gets on the sides of the tin/mould and keep aside for caramel to set properly.
Now in a mixer grinder jar take milk, condensed milk, yogurt, custard powder and vanilla essence. Blend everything together to get smooth mixture. Pour the mixture in the caramel tin/mould.
Heat up the water in a big vessel or cooker. Keep the stand in the center. Carefully place the prepared mixture container in vessel or cooker. Cover with the lid and steam for about 20 to 25 mins on medium flame. You can also check by inserting knife or tooth pick. If it comes out clean then Custard is steamed completely.
Remove the container and let it cool completely and keep container in the refrigerator for 2 to 3 hours to set properly and then gently unmould.
Keep the sugar dome on Caramel Custard and serve. Enjoy!!
