* Double Cream 200 gms
* Milk 1/4 cup
* Eggs 2 whole + 1 Egg Yolk
* Vanilla extract 1 tsp
* Castor Sugar 1/3 cup
* Brown sugar 3 tbsp
Pre-heat oven at 200 deg cent.
Heat cream, caster sugar and milk bring it to a boil. Lower the heat.
Beat eggs and egg yolk in a bowl, add vanilla extract and beat well.
Add eggs slowly to the hot cream, stir continuously.
Cook till the consistency thickens to coat it to the back of the spoon.
Pour the mixture into three custard bowls and place them in a shallow tray filled with hot water in the middle of the oven.
Bake for 35-40 minutes till the centre settles.
Once done, add one table spoon of brown sugar on each of the bowls and put them on the top self of the oven for another 3-4 minutes till its melts, darkens and hardens.