You can use Milk alone or milk and condensed milk for a richer version.The pudding can be baked in a water bath in an oven or steamed in a pressure cooker without the weight.You could make individual puddings in small containers or do a big one.
- Whole Milk - 2 cups
- Eggs - 2 whole
- Egg yolks - 2
- Sugar - 1/2 cup
- Vanilla essence - 1.5 tsp
- Sugar for caramel - 1/2 cup
If you are using the oven - Preheat the oven to 300ºF.
To prepare the caramel - take a heavy bottomed saucepan and add in 1/2 cup sugar and spread it evenly .Pour in 1 tbsp of water and turn the flame on medium heat .Let the sugar melt without stirring around.Once it starts turning yellowish stir it around , you need to watch it carefully since it turns from caramel to burnt in an instant .Turn the flame off as soon s it gets a dark brown colour.
I burnt my first batch and had to throw it away - I was too careful with the second batch and took it off before it got really brown , hence the light colour.
Pour this caramel into the dish you plan to bake the custard in and swirl it around so that the caramel coat the bottom of the dish.It is important to do this transfer quickly, as the change in temperature causes the caramel to solidify rapidly. Set this aside.
In a bowl, combine the whole eggs, egg yolks, and sugar and whisk until foamy. Pour in the milk whisk until well blended.Add in the vanilla essence and mix well. Strain and Pour the mixture into the caramel coated dish.
If using the pressure cooker- pour some water into the pressure cooker and place a stand in it .Cover the pudding dish with aluminum foil and keep it on the stand inside the cooker- the base should hardly touch the water. Cover and steam on high for 35 - 45 minutes.
If using the oven - In a large, deep baking pan or roasting pan pour in some boiling water, it should come up to an inch. Place the pudding dish in the water bath and bake for about 1 1/2 hours, or until set when tested with a thin-bladed knife in the center.
Cool in the refrigerator - before serving invert the flan into a plate and serve with the caramel sauce