Ingredients:

6 eggs

2/3 cup sugar

1 tablespoon cold water

1 teaspoon vanilla essence

2 cups milk

3 inch stick cinnamon

2 green cardamon(crushed)

3 whole cloves

Directions:

• In a small piece of muslin cloth, combine cloves, cardamon and cinnamon and place in a pan with milk and water, set aside.
  
• In a small heavy bottom pan, mix water and sugar. Stir gently until the sugar dissolves. Place pan over high heat and cook until it is medium-amber in colour.
• Immediately pour caramel into a 9 inch souffle dish; tilt and swirl dish to evenly coat the bottom and halfway up the sides. Set aside.
  
• Heat milk and spices until steaming hot; remove and let it cool slightly. Discard the spices.
  
• In another bowl beat eggs and remaining 1/3 cup sugar; gradually add the milk, blending with a fork. Pour egg mixture into the prepared souffle dish. Place dish into a large baking pan which is at least 2 inches deep.  Add enough boiling water to the larger pan to come half way up sides of the souffle dish. Place in an preheated oven at 350 degrees F and bake uncovered for 15-20 minutes or until set.
  
• Remove dish from hot water, cover and refrigrate for atleast 5 hours. Unmould and serve.