Caramel Custard

1. 1

   ["Combine cloves, cardamoms and cinnamon in a muslin cloth.", "Place in a pan with milk and water.", "Keep aside.", "In a small heavy bottom pan, mix water and sugar.", "Stir gently until the sugar dissolves.", "Place pan over high heat.", "Cook till it is medium-amber in colour.", "Immediately pour caramel into a 9"" souffle dish.", "Tilt and swirl dish to evenly coat the bottom and halfway up side.", "Set aside.", "Heat milk and spices until steaming hot; remove and let it cool slightly.", "Discard the spices.", "In another bowl, beat eggs and remaining 1/3 cup sugar.", "Gradually add the milk, blending with a fork.", "Pour egg mixture into the prepared souffle dish.", "Place the dish into a large baking pan which is at least 2"" deep.", "Place in a pre-heated oven at 250 degrees Fahrenheit.", "Add enough boiling water to larger pan to come half way up the sides of the souffle dish.", "Bake uncovered for 15-20 minutes or till set.", "Remove the dish from hot water, cover and refrigerate for at least 5 hours.", "Unmold and serve."]

* Per serving · 4 servings · Values may vary.

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