For the Caramel:
In a saucepan add 4tsp sugar and cook over low flame stirring continuously until a golden brown color is attained. Add 1 or 2 tsp of water to get a smooth texture and also avoid the caramel from burning.
Pour the caramel in the molds and tilt it to coat the bottom of the molds. Let it stand for 10 minutes.
Beat the eggs, sugar and vanilla extract until sugar is dissolved.
Add the egg mixture to warm milk and stir continuously till it well combined.
Strain the mixture.
Pour the custard into the mould. I used silicon molds but ramekin molds give best results.
Place the molds over perforated metal plate which cookers have.
Steam for 10 to 12 minutes.
Test the center with a knife, if it comes out clean then the pudding is done else continue to cook for few more minutes.
Allow the pudding/custard to cool down.
To serve keep the serving plate over the mould. Gently turn the mould and plate upside down and tap to unmold.
Carmel custard/pudding can be served chilled or warm.