Caramel Custard

Ingredients
2.5 cups milk
6 tablespoons sugar, in two parts
2 eggs
1 slice bread
1 teaspoon vanilla extract
Note : I add 2 tbsp of MTR Badam Feast powder for flavour

Method
Caramelize the sugar in the pan in which you want to make the custard. Alternatively, caramelize the sugar in another small saucepan and then pour it into the baking dish to coat the bottom.
In a another saucepan, boil the milk. Dissolve 2 tbsp sugar (optional: add the badam powder) in the milk and crumble the bread into it. Let the mixture cool to room temperature. Then blend the milk with the eggs and vanilla and pour the custard into the pan with the caramel.
Fill a large baking pan with 1-inch of hot water. Place custard pan in the water bath and bake for about 45 to 50 minutes at 350 degrees, or until just set. Cool in the baking pan until they reach room temperature. Chill for a few hours and then invert into a serving platter.
Notes:
If your custard has an eggy smell, increase the amount of vanilla extract.
Custard can be made in a pressure cooker, but steam it without the weight.