Keep six ramekins ready. Grease with a little butter, but it is not necessary.

Mix the ingredients for the caramel in a sauce pan and cook, swirling the pan - do not use a spoon, otherwise it will crystallize - till the sugar is melted and get caramelized.

Equally divide into each ramekin and keep them ready.

Break the eggs into a large bowl and whisk them just till done.

In a saucepan, add the milk and sugar and just heat till sugar is dissolved.

Add into the eggs and keep whisking till well combined. Do not stop or else mixture may curdle. Strain the mixture.

Divide equally into the ramekins. Wrap them up with foil on the top.

In a large saucepan, keep the ramekins, pour hot water till half, close the lid tight, covering around with a muslin cloth to avoid any water from dripping. Steam on medium-low flame for around 10-15 minutes.

To check, lift the foil. The custard will look set on the top yet a little wobbly. A knife will come out clean when inserted in the middle.

Take out from the saucepan and allow to come to room temperature. Refrigerate for another two hours or till set.

To serve, run a knife around the ramekin and invert onto a plate. Give a little tap for the dessert to fall of. Dig in!