Serves 4

¼ cup sugar
2 eggs, beaten
2 tbsp sugar
1 cup Anchor milk
¼ tsp vanilla essence

Sprinkle ¼ cup sugar into a frying pan; place over low heat until sugar melts and golden-brown syrup forms. Shake the pan occasionally. Pour about 1 tbsp syrup into 4 ovenproof moulds. Beat together remaining ingredients; pour into moulds. Bake in a preheated oven, 180°C, for about 25 minutes or until firm when the tip of a knife is inserted into the centre of one custard. Unmould when cold.