Creme Caramel

Ask me about my favorite dessert and without a doubt it has got to be Caramel custard. I am not really a dessert person but this is one sweet dish I just can't help but swoon over. I grew up eating creme caramel though of course back in those days it was called by a different name - a less sophisticated sounding caramel custard. Even as a child, I remember whenever mom used to make it, I used to excitedly wait for the moment when the dish used to be overturned, the beautifully firm egg custard bathed in the bitter sweet golden-hued caramel leaving me totally mesmerized. And the taste - smooth, melt in the mouth it was pure heaven!!
I too have tried out various versions of this recipe over a period of time but somehow I have just never been able to get it right. In fact I had started to think that this recipe is totally a jinx for me. I have had a whole series of  too hard- too soft-too eggy-too burnt-too crumbly, episodes making me totally disagree with people who say that "Any fool can make a creme caramel.  You don't need skill". I think making a perfect caramel custard does require a fair amount of cooking skills- something which I have yet to perfect.
This time around too, I was not entirely happy with the end result as I failed to achieve the glossy-smooth silky finish that I wanted. It might not have looked good but I must say I give full marks to this recipe for the taste and the texture. 
For best results do make it a day ahead and served chilled.

(This recipe is adapted from Nita Mehta's IFB cookbook)
Ingredients
21/2 cups milk
5 tbsp sugar
3 tbsp milk powder
1 tsp vanilla custard powder
3 eggs
1 tsp vanilla essence
3 tbsp sugar to caramelize

 Method
Mix milk with sugar, milk powder and custard powder till smooth in a microwaveable dish and microwave for 10 minutes stirring once or twice in between after 5 minutes.
Let it cool.
Beat eggs and vanilla essence well with an egg beater till light and fluffy.
Add to the cooled milk.
Preheat the oven to 200C.
Melt 3 Tbsp sugar in a kadhai on low heat till golden. Pour in 6 small individual heat proof bowls. Let the sugar set for 5 minutes.
Pour the milk egg mixture on top.
Cover with aluminium foil.
Pour the milk egg mixture on top.
Cover with aluminium foil.
Bake at 200 C for 20-25 minutes until firm and golden. 
Keep overnight in the fridge until it sets.
To serve, run the knife all around the mold and invert it on a plate.