| • | Heat the sugar for caramalising in a baking dish for few seconds all over low heat, until it melts and acquires burnt.
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| • | Turn the dish quickly and cautiously to check that the caramel overspreads evenly all over the bottom and sides of the dish, set up aside.
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| • | Beat the egg well and mix milk, sugar and vanila essence to it.
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| • | The sugar should dissolve fully.
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| • | Now strain it to the caramalised dish.
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| • | Cover the mouth of the dish with butter paper and place it in the force cooker for about 10 minutes.
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| • | Let it cool and serve.
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