Caramel Custard

Ingrerdients - 

Milk - 1 1/4 cup
Sugar - 3 tbsp
water - 1 tbsp
Eggs - 2 beaten
Sugar - 1/2 cup
Water - 2 tbsp

Method -

1. Put 1 tbsp water and sugar in a sauce pan over medium 
    heat and let it completely dissolve and come to a boil, 
    do not stir, at this point reduce the heat and let it cook 
    until it turns golden brown color, around four - five 
    minutes. Remove from heat and when the boiling has 
    stopped add 2 tbsp of hot water to the syrup.
2. In an another sauce pan heat 1 1/4 cup of milk and 3 
    tbsp of sugar  until the sugar dissolves. Let it cool until 
    its luke warm. 
3. Whisk the beaten eggs into the warm milk until mix thoroughly. 
4. Pour the caramel syrup into a 7 inch baking dish, before 
    pouring, warm it slightly if it's thickened a bit and spread it 
    evenly on to the baking dish. 
5. Pour the egg milk over the caramel sugar in the baking dish.
6. Preheat the oven at 200 degree Celsius with water filled in 
    the dripping tray for 15 minutes. The tray should be filled 3/4.
7. Place the baking dish over the dripping tray and bake it until 
    the custard has set until 30 minutes.
8. To unmold it, carefully loosen its sides by circling a knife 
    around it, place a plate on top of the baking dish, holding 
    tightly, turn the dish upside down and carefully shake it 
    up gently to loosen it. It will slide onto the plate with the 
    caramel syrup which will form the beautiful golden 
    caramel sauce.