Preheat oven to 180 degrees

Prepare a mould by greasing very lightly with butter.

Caramelise (golden brown) half cup sugar with one tsp of water. Pour the caramel in to the custard dish, coat the bottom well, and let it cool

Heat the milk and let it cool. Do not boil.

Crack all the eggs and stir in the remaining sugar (half cup). Do not beat the eggs, stir the eggs till the sugar is dissolved.

Once the milk is cool to the touch add the milk slowly to the egg and sugar mix.

Now add vanilla essence and nutmeg to the milk, egg, and sugar mix and mix well.

Pour the mix in to the mould through a strainer slowly using a ladle to avoid making bubbles and disturbing the caramel

Bake for 45 min at 180C or till a toothpick comes out clean

Take the mould out of the oven and let it cool.

Once it is cool, put the mould in the refrigerator for 3 hours to chill.

To serve, cover the mould with a large plate, and quickly flip the mould. The caramel custard should fall gently in to the mould. Remove the mould, and cut into serves and enjoy.