Caramelize sugar in a pan & pour it in a steel mould

In a bowl add sugar vanilla essence milk egg & whisk untill the sugar gets diluted

Pour the mixture into the steel mould cover it with a silver foil

In a pan add water & place the mould in it & let the steam cook it for approx 20 minutes.

After 20 minutes check the custard & put it in the freezer for another 30 minutes

Demould it, garnish it with whipped cream & cherry