heat 1/2 cup sugar in a thick bottomed pan with 4 tablespoons water. Swirl the pan and cook till the sugar dissolves, bubbles and up and turn into amber color. If you make a very dark caramel, the pudding will be very bitter.
Divide the caramel equally into 4 ramekins and set aside.
To make milk layer, mix corn flour with milk very well. Soak agar agar in the milk and set aside for 10 minutes. Preheat oven at 190C.
Heat the milk in low flame till the agar agar is sompletely dissolved. Add powdered sugar and vanilla. Mix quickly.
Pour this milk mixture over the set caramel.
Place the ramekins in a baking tray and fill with some water.
Bake in the hot oven for 30-40 minutes. Let it cool for 10 minutes. Then refrigerate for 3 hours before serving.
1. Number of servings depend on the size of ramekins. I got 4 2.You can use agar agar powder too 3. The pudding has to be wobbly and smooth