To make caramel, in a heavy bottom pan, put sugar & water.
Keep it on a medium flame.
Do not stir at all.
#MeghnasMagicTip Usually the sugar on the side starts getting crystalized, as the
water will dry up. You must not let that happen. So take a wet brush and keep
rubbing it on the sides of the pan so that water goes inside the sugar from sides.
Do not stir. Just let few drops of water go in from sides to stop crystallization
Wait till sugar syrup turns into golden color sauce.
Keep the caramel sauce aside.
To make custard, take cream and milk in a sauce pan and make it warm. ( Not Hot).
In a bowl, take two eggs and plus two egg yolks.
Add 1/2 cup sugar
Beat the mixture well till it becomes pale in color.
Add the cream and milk mixture, into egg mixture slowly... one spoon at a time, and
continuously keep beating egg mixture.
Once the custard mixture is ready, keep it aside.
Now take 4 remikan moulds. Pour caramel equally into all the moulds.
Top it with custard mixture.
Now place this mould into the baking pan. In the baking pan, pour hot water half way
of the height of the remikkan moulds.
Bake at 180 degree for 40 minutes.
Custard is ready.
Keep it in a fridge over night to set.
Before serving place the mould in hot water for 5 minutes and then turn it up side
down to de-mould.
1/2 cup sugar
5 tbs water
2 whole eggs
2 egg yolks
1/2 cup sugar
200 ml cooking cream
200 ml milk
Vanilla essence (optional)