Caramel Custard

Method

Place 1/2 cup sugar and water in a microwave safe round pan, and cook uncovered at Hi (100%) for 2 1/2 minutes.

Stir well to dissolve the sugar then cook, uncovered, for a further 5 minutes or until the mixture is golden color.

Keep aside and let cool.

Beat eggs and 1/2 cup sugar together. Add vanilla and milk and mix well. Pour mixture into the pan with the caramel.

Cook uncovered, at 30% for 10-12 minutes, turning the pan half way through.

Cool, unmould and serve. You might have to adjust the time after trying once or twice.