Pour sugar and water into a heavy-bottomed saucepan.

Heat without stirring, over medium flame, keep swirling the pan as the sugar melts.

As soon as the sugar is a deep golden amber colour, pour it immediately into a mould or individual ramekins.

Spread the caramel evenly over the base and let it cool and set.

To prepare the custard, in a kadai, warm milk along with sugar gently without bringing it to a boil.

In a large bowl, whisk the eggs. Stir in the vanilla extract and a pinch of salt.

Whisk the warm milk into the egg mixture in a slow, steady stream.

Pass the mixture through a fine sieve into a jug to remove lumps and make it silky smooth.

Pour the custard over the hardened caramel layer. and cover the mould with a plate or aluminium foil.

Place the mould over a steamer or in a pressure cooker without a whistle and steam it for about 30-45 mins. Or you can even bake it in an oven.