You will need two 6-ounce ramekins.

In a thick bottomed saucepan, add 1/2 cup sugar and the water. Heat it on medium flame. You will notice after 7-8 mins that the sugar has melted and has turned to caramel. Immediately take it off the stove! Burnt caramel tastes bitter.

Now quickly pour the caramel into the two ramekins. The caramel will solidify immediately.

In another saucepan, simmer milk and vanilla. The mixture should heat up, but should NOT boil.

Now turn on the oven to 120 degree Celsius. You may also want to heat up 2-3 cups of water (kettle or stove) as the puddings will cook in a water bath.

While the milk is on the stove, in a big bowl, beat together the egg and the remaining 1/2 cup of sugar till fluffy (and pale yellow in colour).

Now slowly pour in the heated milk into this bowl. Remember to temper the eggs!

Whisk together, and then pour the mixture into the two ramekins. Divide equally.

In a big ovenproof dish/tray, place the ramekins. Now fill the dish with boiling hot water to about half the height of the ramekins.

Place the dish/tray in the oven for about 25 mins. The puddings should be set and should have a light brown colour on the top.

Take the ramekins out of the over. Let them cool for an hour. Then put them in the fridge for 3-4 hours minimum.

Before serving, run a knife around the inner edges of the ramekins. Then gently turn them over on individual plate. The pudding will slip out and the melted caramel will run all around it.

Enjoy this delicious dessert!

PS: To temper eggs, first pour in a few tablespoons of milk into the egg batter. Whisk properly. Then pour in the remaining milk. Without tempering, the hot milk will scrabble the egg (ouch!).