Kithul Creams

These little dishes are based on what's called 'small pots of cream' in French cooking, except of course, I used kithul treacle instead of sugar, and grated kithul jaggery as a topping, with a dollop of sweetened whipped cream to set it all off.
(recipe note: 1 cup of milk, 3 yolks, no whites, 1/3 cup of treacle, 6 mins@ 360)

its was quite good, but I'm still working on this variation.

Update: This recipe and photograph was published in print, in Spectrum: A Review of the Social Landscape, (March 2009).