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Milk - 1 litre
Eggs - 3
Sugar - 100 gms
Grated nutmeg -  a pinch


  • Heat the milk, stir in 75 gms sugar, cook in low flame for 5 minutes. Remove and keep aside.
  • Use thick round, aluminium pan for baking. Dry from inside. Sprinkle remaining sugar at the base evenly.
  • Put it on a uniform fire. Let it turn dark brown all over. Remove from fire and keep aside.
  • Beat the eggs and stir them slowly into the warm milk. Mix thoroughly before pouring it on to the caramel in the pan.
  • Half fill a shallow dish with water, put the custard pan in it.
  • Bake in a slow oven for 40 minutes.
  • When ready to serve, turn it out on a serving dish and sprinkle nutmeg.

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