Let’s make it
Heat sugar with 50 ml of water in a stainless steel mould, until sugar melts and caramelizes. Swirl the mould so as to coat its base and sides with caramel. Keep aside to cool.
In a separate bowl, combine MILKMAID, water, eggs and vanilla. Mix well.
Pour into the prepared caramel mould; steam covered for 30 minutes (you may place the mould in a pan of water in the oven and bake at - 180 OC for 30-40 minutes or you may steam in a pressure cooker)
Allow the dish to cool. Remove from the mould onto a dish so that the caramel side is on top. Refrigerate for 5-6 hours.