100 gms sugar
1/4 cup castor sugar( for caramel)
1 teaspoon vanilla essence
Keep milk on medium heat to boil. In separate bowl break eggs, add sugar and vanilla essence whisk well so that sugar dissolves.
Once the milk is boiled remove from heat.
Pour very little milk in the egg mixture stirring continuously and then gradually add the hot milk in egg mixture and keep whisking it.
When slightly cooled strain the custard so that its smooth. Keep it aside cool .
To make caramel, in non stick pan take 1/4 castor sugar and 2 tsp of water and cook till sugar caramelizes.
Pour this caramel in oven proof bowl so that it coats the base of bowl. Keep this bowl in fridge for 10 minutes so that the caramel hardens then pour the custard.
Place the bowl in baking pans. Pour boiling water in pan.
Bake at 180 C for 30-35 minutes. Remove from pans to cool on wire racks.
To unmold, run a knife around rim of cup and invert on a plate.