In a pan (not nonstick) take 6 tablespoons of sugar. Add 2 tablespoons of water and caramelize it. Don’t burn the sugar as they tend to burn very soon.

Pour the caramel in ramekins/mold and let it cool. Do not put in fridge or vapor condenses on the caramel

In a pan add milk and warm it.

Crack two eggs in a bowl. To it add 2 tablespoons of sugar and vanilla essence.

To it add the milk gradually or else the egg will scramble.

Put it in a blender and mix it. Run the blender for few seconds else the mixture will become frothy.

Strain the mixture and pour it in the ramekins/ moulds

Bake it at 150°C till it remains little squishy in the middle(moves on moving) but completely set outside.

Let it reach room temperature and then put it in the refrigerator overnight.

Demould before serving.