Cream Caramel

Ingredients :
Eggs  8
Milk   1liter
Sugar  1cup
Vanilla  essence 1tesp
Sugar, additional

Method :
Heat 5 tbsp of sugar with 2tbsp of water on very low flame for 10minutes till it Caramelizes.
Pour the syrup into a mould or dish you will use as a mould.
Beat together eggs, milk, 1cup of sugar and vanilla essence until the sugar dissovlves completely.
Pour into mould, over the sugar syrup.
Don't  mix or stir. To bake in oven: preheat  oven at 200c or gas mark 5 for 15 minutes.
Place the mould into a large dish filled with  water.
Bake for 35-40 minutes.
Pierce the pudding  with  a knife; if it comes  out clean the pudding is done.
Otherwise, bake 10 -15 minutes more.
Remove, cool and refrigerate for at least
2 hours.
To cook on the stove: bring a large pan of water to a simmering boil. Cover the mould with aluminum foil, sealing well and ensuring there are no gap.
Place it inside the pan of water and cook
For 35 - 40minutes.
Check for  doneness with a knife.
Let cool and refrigerate for 2 - 3 hours.
Enjoyed