Caramel Custard

• 6 eggs
• 23 cup sugar
• 1 tablespoon cold water
• 1 teaspoon vanilla essence
• 2 cups milk
• 3 inches cinnamon sticks
• 2 green cardamoms, crushed
• 3 cloves, whole

1. Combine cloves, cardamoms and cinnamon in a muslin cloth.
2. Place in a pan with milk and water.
3. Keep aside.
4. In a small heavy bottom pan, mix water and sugar.
5. Stir gently until the sugar dissolves.
6. Place pan over high heat.
7. Cook till it is medium-amber in colour.
8. Immediately pour caramel into a 9" souffle dish.
9. Tilt and swirl dish to evenly coat the bottom and halfway up side.
10. Set aside.
11. Heat milk and spices until steaming hot; remove and let it cool slightly.
12. Discard the spices.
13. In another bowl, beat eggs and remaining 1/3 cup sugar.
14. Gradually add the milk, blending with a fork.
15. Pour egg mixture into the prepared souffle dish.
16. Place the dish into a large baking pan which is at least 2" deep.
17. Place in a pre-heated oven at 250 degrees Fahrenheit.
18. Add enough boiling water to larger pan to come half way up the sides of the souffle dish.
19. Bake uncovered for 15-20 minutes or till set.
20. Remove the dish from hot water, cover and refrigerate for at least 5 hours.
21. Unmold and serve.

eggs, sugar, cold water, vanilla essence, milk, cinnamon sticks, green cardamoms

Taken from www.food.com/recipe/caramel-custard-8895 (may not work)