Serves 6

Ingredients

Caramel

• 1                 cup sugar
• 1/4              cup water

Custard

• 1/2             cups sugar
• 1                 Liter half and half (light cream)
• 5                 eggs
• 1/2              tsp crushed cardamom seeds
• 1/4              tsp nutmeg powder

Instructions

1. In a small saucepan  add the sugar and the water. Mix it and boil it till it turns to chocolate  brown.
2. Pour this in an 8” x 3” round cake tin.
3. In a large bowl  mix the sugar, half and half,  eggs,  crushed cardamom seeds and nutmeg powder.
4. Pour the custard on top of the caramel in the cake tin.
5. Put a baking tray in the oven.  Fill it half way with water and place the cake tin on the baking tray and bake for about one hour or when you put a tooth pick  in the centre,  it comes out clean,
6. Let it cool.
7. Before serving:  cover the cake tin with a plate (plate should be bigger than the cake tin) and turn it over.  The custard should come out.
8. You can make this dessert the day before and store it in the fridge.  To remove:  Fill a flat bottom bowl (the kitchen sink is perfect) with hot water.  Put the cake tin in the hot water for about 5 minutes and then transfer it into a plate.