Caramel prepration:heat a non stick pan,add sugar and water.Cook on medium flame till sugar dissolves,continue heating till sugar caramalised.
Grease an oven proof mould.Transfer caramel to mould.Leave to be set the caramel.
Warm milk,keep aside
Take sugar in a mixing bowl,add one egg,blend.Add another egg blent till creamy.
Add 1/2 cup milk,blend well.Add remaining milk.Blend well.Add custard powder and agin blend to creamy.Add vanilla essence.
Strain the egg -sugar mixture to avoid any lumping in the pudding.
Pour the mixture over caramel.
Pre heat an oven at 180 degree celcius for 10 minutes.Prepare a water bed in a tray,put pudding bowl in the tray.Bake the pudding at 180 degree celcius for 30-35 minutes.
Take out,cool on a cooling wire.
Refrigerate for3 hour,then demould.
Cover pudding bowl with a serving plate,flip the bowl and gently tap the bowl.Pudding comes out easily.
Caramel Custard Pudding is ready to be served.Enjoy.
