Cooking Method :
Lets first caramelize sugar. Take ¼ cup of sugar in a thick-bottomed pan and add ½ cup of water and sauté under medium flame. Keep sautéing until the sugar caramelizes. Pour the caramelized sugar into a deep vessel, which could fit into a pressure cooker and let it settle by cooling.
In another glass bowl break 3 eggs and whisk gently. Add 2-3 tbsp of sugar and half liter of milk and mix well until it turns frothy, add 2-3 drops of vanilla essence for flavor. Now pour the milk into the former caramelized vessel. Place the vessel inside the cooker and cover it with a lid. Steam for 25-30 minutes and do not use a whistle.
Remove the vessel from the cooker once the caramel custard is done, and dole out your caramel custard upside down either hot or cold into a plate.