Pudding / Caramel Custard / Crème Caramel

In my childhood, my mother often prepared it for us and at that time we know that its pudding. But now when I’m doing cooking for myself and prepare it and look at internet also, I see different names like Caramel or Caramel Custards. Whatever the name is I really don’t care , I simply love it.

Caramel Custard
Pudding / Caramel Custard

200 ml Milk
4 Eggs
5-6 table spoon Sugar
Oil for greasing the pot

1. Whisk the eggs very fine but don’t let foam create too much.
2. Add sugar in the milk and taste. It should be very sweet, if not then add more sugar.
3. Mix eggs in the milk.
4. In a small sauce pan, prepare the caramel by blending the sugar and water in medium heat. Take 1-2 table spoon sugar and very little water (just soak the sugar) (If you like to have more caramel then increase the sugar e.g have 1 cup of sugar and 1/2 cup of water). Keep stirring it until it thickens and the syrup turns deep amber in color. Be careful so you don’t burn the sugar.
5. Take 2 pots, one large and other one small which comes inside large pot easily. Small pot will be used to cook pudding.
6. Lightly grease the small pot from inside.
7. Pour caramel and then milk mixture in it.  Cover it
8. Put the small pot in large pot and fill the large pot with water. Water shall be upto the half height of small pot. (This is called double boiler, if you already have a double boiler then use that)
9. Turn the fire on and cook for 15 minutes. Check with a knife or needle as cake / bread is checked during the baking.
10. If needle / knife comes out clean from pudding then its is ready so take the pan out.
11. Carefully bring the pudding out from pan and let it be cool for couple of hours in refrigerator.
12. You can use half caramel in step 7 and when pudding is cool pour rest of caramel on top before serving.