Caramalized Egg Custard

Beat the eggs and sugar (leave 1 tbsp aside) in a bowl, till it becomes fluffy white.

Add milk, crushed cardamon seeds, grated coconut and pinch of salt and whisk the contents well.

Take another flat bottomed vessel which fits into the cooker (or any large vessel with a lid).

Place directly on heat and heat it.

Add 1-2 tbsp of sugar and allow the sugar to melt and turn into a brown thick sticky syrup. During this procedure try to evenly spread the sticky syrup on to the sides of the vessel.

Take it out from heat and cool it in a bowl of water.

Add the egg mixture to the caramelized bowl and close it with a plate or aluminum foil.

Place water in the cooker(or the large vessel)and place the caramelized vessel with its contents into the cooker.

Allow the cooker to go for 3 whistles.

:- If it is done with a large vessel, add water one cup and allow it to boil.once water starts boiling, reduce the heat and place the caramelized vessel with its contents covered in an aluminum foil. then close the big vessel with the big lid and leave it in a small flame for approximately 20-30mins.

:- This recipe can be served hot or cold.