1/4 cup sugar
1 tb spoon water
1 cup whole milk
2 tb spoon corn starch mixed with 2 tb sp water
1 tb spoon milk powder
1 tb spoon sugar
1/2 tea spoon vanilla extract
Start with caramel. To make caramel, put sugar and water in a pan and bring mixture to boil. Swirl the pan to avoid burning. Do not stir the caramel, else it will crystallize.Once the caramel starts changing color (golden brown), switch off the heat and remove the pan. Sugar keeps cooking and it will eventually be a dark brown in color. If you keep cooking caramel on the heat until it reaches the beautiful golden color, you will burn it! Pour the caramel into 2 greased ramekins and set aside to cool.
To make custard, heat the milk just until it reaches below the boiling point. Add corn starch paste, milk powder,sugar and vanilla extract. Stir everything together to mix. Cool slightly. Strain the 'custard' to ensure its smoothness. Pour slightly cooled custard onto set caramels.
Transfer the ramekins into a deep baking dish. Pour hot tap water until the water reaches half the height of the ramekins. Bake in pre-heated 350 F oven for about 40-50 minutes or just until the custard is set.
Refrigerate set custard for at least 4 hours, overnight is even better. To remove custard from the ramekin, run a knife around the edges of ramekin and turn ramekin upside down on the plate. When the custard is on the plate, the caramel at the bottom will pour over the custard making a puddle of caramel into a plate!