Ingredients
3 eggs
3/4 cup sugar
2 cups whole milk
1 tbsp vanilla essence

For the caramel: 
2 tbpsn brown sugar(preferrable) or plain white sugar

Method
You will need a aluminium(or any metal that can be used 
as bakeware and stovetop) dish, which is very deep and 
round in shape. 

Add the brown sugar to the dish and using food tongs, 
hold the dish over the stove top at high heat till the 
sugar melts and the syrup becomes very thick. 
Now tilt the dish in all directions till the syrup coats 
the entire bottom of the dish and also about a inch and 
a half above the bottom(uniformly on all sides).
Blend together the eggs and the sugar. 
When very smooth, add the vanilla and milk and blend 
again to get a very smooth liquid.
Pour this liquid into the dish till the dish is 
covered (leave about 1 inch empty at the top).
Bake in an oven pre-heated to 375 deg for about an hr 
and half, till a knife inserted through the dish comes 
out clean.
Cover and refrigerate for atleast 5 hours.
Using a thin knife, loosen the edges of the custard 
so that it will easily leave the dish.
Take a serving platter (prefereably round) and place 
it top side down to cover the custard dish.
Invert the dish along with the platter with one swift 
but careful motion.
The custard is now on the plate, with the caramel 
side facing up.
Cut into slices and serve.

Tip: Do the "inverting on the platter" step just before 
serving, or else the custard might start turning liquid-ish.