Egg Custard

5 eggs
2 slices bread
2 &1/4 cup milk
1 cup sugar
1 pinch of salt
1 tsp vanilla essence
1/4 cup sugar for caramel
3 tbsp water

Take a thick bottomed vessel (the vessel in which you will make the custard) put the 1/4 cup sugar and the water and cook it on very slow fire till the sugar caramelises. When it caramel has formed, using a kitchen cloth take the vessel a turn it so as to spread the caramel, coating the sides of the vessel. Soak the bread and sugar in the milk, beat the eggs and add to the milk mixture. Add the vanilla and salt mix well. Pour this into the vessel containing the caramel.

Close this vessel and steam in a double boiler for about 45-55 minutes. [Double Boiler: Take a big vessel, pour some water into it, keep a ring mould (you can make a mould with and empty cheese tin) place the egg custard mixture vessel on the ring, cover the big vessel and bring to a boil, once it comes to a boil, cook it for another 45 minutes or till done].

Prick with a toothpick or a knife to see if it has cooked. The water in the big vessel should come only to about 1/4 height of the custard mixture vessel, otherwise the steam will go in the custard mixture and the custard will become soggy.

Enjoy this warm or cold.