So happy that you're trying out the recipe. I'm from Singapore. You can find out more about me by reading my bio data at the Kitchen Table. As for the recipe, all my life I've always tho't of it as a Western dessert until recently I realised that actually I didn't find it in a Western recipe book but rather in our local ones. So perhaps it's Singaporean. I don't really know. ;^) Try it and tell me how you like it. A 'perfect' caramel custard will have a slightly bitter taste in the caramel and the custard must be really smooth and free of holes. You can achieve this by using slightly warm milk, not beating too much and bake it standing on a dish of water and in a slow oven.