Gather the ingredients.

Prepare a mold or pudding cups or ramekin cups for the custard by greasing very lightly with butter.

Heat 1/2 cup of sugar with 1 teaspoon of water in a pan until it melts and turns golden brown. Pour this caramelized sugar into the mold or cups you are using and swirl to coat the sides of the mold. Set aside to cool.​

If baking, preheat your oven now to 350 F/ 180 C/ Gas Mark 4.

Mix the eggs and remaining sugar together in a large bowl and blend until all the sugar has dissolved. Now add the milk, vanilla essence and nutmeg and blend again.

Pour this mixture into the mold or cups you are using, to fill them 3/4 of the way to the top.

If baking: Place the mold/cups in a large, deep baking pan. Pour hot water into the baking pan until it is about an inch below the rim of the molds.

If steaming in a pressure cooker: It is advisable to use one mold in this case. Place the mold in the pressure cooker and elevate the mold with a pressure cooker ring (or overturned flat-bottomed metal bowl). Pour water very carefully into the pressure cooker until it is about 2 inches below the rim of the mold.

If baking in an oven: Cook for about 45 minutes or until the custard is firm. Test by inserting a toothpick in the center. If it comes out clean, the pudding is done.

If steaming in a pressure cooker: Cook for half an hour and then check for doneness as above.

When cooked, cool the pudding and then chill in the refrigerator for an hour or two.