Mahua Crème Caramel

STEPS:

1. Prepare the steamer: Heat your idli steamer and keep it ready.
2. Make the caramel: Add 2 tbsp sugar to a steel pan and place on low heat. Let the sugar melt slowly until it turns a deep amber colour. Swirl the pan gently to spread the caramel evenly, then set aside to cool.
3. Whisk the eggs: Crack 3 eggs into a bowl, whisk lightly, and set aside.
4. Prepare the milk base: In a saucepan, combine milk, vanilla essence, citrus peels, cinnamon stick, and 4 tbsp sugar. Bring to a gentle boil, then remove from heat and discard the peels.
5. Combine: Slowly pour the hot milk mixture into the whisked eggs, stirring continuously as you pour.
6. Stir in final flavours: Stir in the chopped Mahua flowers and a shot of dark rum. Whisk to mix evenly.
7. Assemble: Pour the custard mixture into the steel pan with the cooled caramel.
8. Steam: Place the pan in the idli steamer, cover, and steam for about 30 minutes.
9. Chill: Remove from heat and let cool, then refrigerate for at least 1 hour to set.
10. Serve: Gently flip the tin onto a plate — the caramel will flow over the custard.
11. Slice and enjoy.