Instructions

1. Heat 750 ml milk in a pan. When it start to boil, reduce the flame to a medium, keep stirring frequently till it reduces its original volume by 1/3rd. Before taking off the heat add 4 tbsp milk powder and blend well into the milk. Care should be taken to ensure a lump free mix. Let the milk cool for a bit.
2. Preheat the oven to 160°C or 325°F. Keep a pot of hot boiling water ready for the water bath.
3. Pour 1/3 cup sugar into a warm pan over medium heat. You may add 2 tbsp of water as well. Constantly stir the sugar while it heats, turns brown and finally caramelizes. Do Not overcook since the caramel will burn and start tasting bitter.
4. Swiftly and carefully pour about 2 to 3 tablespoons of caramel into each one of the 6 individual ramekins, swirling them around from the inside.
5. Beat the 3 eggs using a hand whisk or an electric beater. Add the milk, 1/4 cup sugar, 1/3 cup liquid palm jaggery (Nolen Gur). Whisk and mix well together.
6. Add the vanilla extract and stir to combine well. Pour the custard mixture into the individual caramel-lined ramekins.
7. Place the ramekins in a larger baking pan. Pour boiling water into larger pan to a depth of 1 inch. Bake until the centre is just about set (about 40-50 minutes). The Creme Caramel should jiggle a bit.
8. Remove dish from a larger pan to a wire rack; cool for 1 hour and refrigerate for a couple of hours or even overnight.
9. To unmold, run a knife around edge and invert onto a large rimmed serving platter. Cut and serve. Remember to scoop spoonful of the caramel sauce over each serving.
10. You can lightly sprinkle a few strands of the orange rind for a touch of tangy flavour to your crème caramel, but this is entirely optional. I used them in my one and simply loved the contrasting flavour.