By Risha Ganguly
To make the caramel, boil 1 tbsp water with 1/2 cup sugar till it turns golden. After the syrup cools down, add another tbsp of water.
For the custard, in a pan, heat 1 cup milk with 6 tbsp sugar. When the sugar melts, take off heat.
Whisk 2 eggs in the milk mixture, along with a tsp of vanilla essence.
In a baking tray, layer the caramel, then the custard. Put it in a double boiler with enough water and bake at 175 degrees for 45 mins.
Refrigerate the caramel custard for 3-4 hours to set. Serve chilled.