EGG used
INGREDIENTS
1. Sugar ¼cup + 3 tablespoons
2. Water 3 tablespoons
3. Milk 2 cups
4. Eggs 3
5. Vanilla essence ½ teaspoon
METHOD
1. To make caramel, Take a small pan and mix 3 tablespoons of sugar with 3 tablespoons of water.
2. Boil the water over high heat and keep stirring intermittently till the sugar dissolves.
3. Continue boiling and stirring the syrup over medium heat till the syrup turns to rich golden or light brown colour.
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| Caramel |
5. Swirl or move around to make the caramel spread all over to cover the bottom and sides of the separator or mould.
6. Boil 2 cups of milk and allow it to cool down till lukewarm.
7. Add ¼ cup of sugar to the boiled milk and stir well till the sugar is dissolved.
8. Beat 3 eggs and add ½ teaspoon of vanilla essence.
9. Add the beaten egg and vanilla essence to milk and stir it again to mix well.
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| Cover with aluminium foil |
11. Pour water into the pressure cooker till the bottom grid is immersed.
12. Place the separator or mould with the content in the pressure cooker.
13. Close the pressure cooker lid and keep the cooker on high heat till full pressure. After the full pressure heat for 10 minutes over medium heat.
14. Turn off the heat and allow the cooker to cool normally.
15. Open the cooker and take out and uncover the separator or mould. Allow it to cool down to room temperature.
16. Keep the separator or mould with the content in the refrigerator till serving.
17. Place a serving dish on top of the separator or mould and turn them together upside down. Shake and tap gently till the custard is released.
18. Remove the separator or mould, cut the custard to pieces of desired size to serve.
This quantity will be enough to serve about 6 people.
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