Mix all ingredients from milk to diluted cornflour into a bowl.

Cook on low flame till the agar agar melts. Ensure not to boil the mixture. Keep stirring in between to ensure that the mixture does not get stuck to the pan.

When you see no more strands of agar agar, switch off the flame. Strain the mixture to avoid any lumps.

Preheat the oven to 200 degrees. Fill a deep pan, big enough to accommodate 6 ramekins, with 1/3 hot water.

Divide the sieved mixture into 6 ramekins equally and keep it in the water filled pan.

Bake it in the oven for 20-25 minutes or till the top is golden brown in color.

Only the top will be cooked, You may notice the pudding a bit squishy, but don't panic!

Take out of the water bath and cool to room temperature.

Chill in the fridge for around 2 hours or till set. (I kept it overnight).

For the crunchy topping, sprinkle 1 tbsp sugar on one ramekin. Heat a spoon on a flame and press on the sugar lightly till browned. Clean the spoon, reheat again and repeat the process till the sugar gets a caramelized color - I just didn't have patience, I did it like four times and got the look that you can see!

Serve immediately and devour!!!