6 tablespoons sugar
1000 ml (4 cups) cold milk
1 teaspoon vanilla essence
Beat eggs and sugar slightly.
Pour in milk, stirring continuously with a wooden spoon.
Stir in vanilla essence.
Pour mixture into a pudding basin or ovenproof dish, lined with caramel.
Bake in a moderate oven over another tin with 2 to 3cm of boiling water for about 1 hour.
Remove from oven.
Cool completely before turning out.