In a large saucepan add 3/4 the cup of sugar and cook on medium flame till sugar is melted and golden.

Pour in a mould you want to set your custard in and tilt the mould so that the base is coated well with the syrup.

In a separate vessel beat the eggs, sugar, vanilla and milk till the sugar is completely dissolved.

Pour gently over the set caramel.

Steam in a pressure cooker for one whistle on high flame. Then lower the flame and cook for 20 minutes. Let the steam escape. Cool completely. Let it chi in the refrigerator. Flip it over a plate and serve chilled.

You can also bake