1. Combine cloves, cardamoms and cinnamon in a muslin cloth. 2. Place in a pan with milk and water. 3. Keep aside. 4. In a small heavy bottom pan, mix water and sugar. 5. Stir gently until the sugar dissolves. 6. Place pan over high heat. 7. Cook till it is medium-amber in colour. 8. Immediately pour caramel into a 9" souffle dish. 9. Tilt and swirl dish to evenly coat the bottom and halfway up side. 10. Set aside. 11. Heat milk and spices until steaming hot; remove and let it cool slightly. 12. Discard the spices. 13. In another bowl, beat eggs and remaining 1/3 cup sugar. 14. Gradually add the milk, blending with a fork. 15. Pour egg mixture into the prepared souffle dish. 16. Place the dish into a large baking pan which is at least 2" deep. 17. Place in a pre-heated oven at 250 degrees Fahrenheit. 18. Add enough boiling water to larger pan to come half way up the sides of the souffle dish. 19. Bake uncovered for 15-20 minutes or till set. 20. Remove the dish from hot water, cover and refrigerate for at least 5 hours. 21. Unmold and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
