CARAMEL CUSTARD IN PRESSURE COOKER

My mother used to make this a lot when we were kids. Its my father's favorite dessert.This and fruit salad were the two main desserts made by my mom , very often. It was not a favorite of mine when I was a kid. But some things that you don't like as a child , you learn to love it when you grow up. This is the easiest and fastest dessert that can be made .Good and calorie rich for kids. No wonder she used to make this very often.

INGREDIENTS

For the custard

1. Whole Milk - 1 cup
2. Sugar - 3/4 cup  
3. Eggs - 3
4. 1/8 tsp salt( I like to use 1/4 tsp, salt really accentuates the sweetness and adds character to the custard)
5. Cornflour - 1 Tbsp
6. Vanilla essence- 1 tsp

For the caramel

1. Granulated sugar - 2 Tbsp
2. Water - 2 Tbsp

Method

• I use a prestige junior pressure pan for this. 
  
  
  

• I have a designated aluminum container for making the caramel. It's a pan I got when I bought my pressure cooker. My mother uses the same thing, so I followed suit. A round aluminum baking pan can also be used. My pan is a little more than 6 inches in diameter. This pan is used for making the caramel also the custard.
• In the pan 2 Tbsp sugar and 2 Tbsp water and keep it on the stove on high flame. It need not be stirred.
  

• It will start to boil lightly.

•  Then, it will boil vigorously. Then, start changing color at a single spot.
• The moment it changes color, take it off the stove and rotate the caramel. It is still caramelizing. 
  

• Don't spread it too much. Mine got to the sides. The caramel needs to be at the bottom only.

          

• If you want a darker color, put it again on the stove on the lowest heat until it reaches the desired color.

• Do not caramelize too much, as this will make it taste bitter. Set aside to cool and harden.
  

  

Now for making the custard.

• Before preparing the custard, the pressure cooker should be placed on the stove. I put a separator in the pressure cooker and poured 2 cups of water into it. Place a small pot with 1/4 cup water on the separator. The secret to getting a smooth, firm custard is that the water should not touch the custard pan; the custard should cook in the steam created by the boiling water. Two cups will make enough steam for the custard to cook. Bring the water to a boil on high heat.
• All you have to do is create a water bath for the steam. 
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  

• While the water is boiling, add the eggs, 3/4 cup sugar, 1/2 cup milk, and 1 tsp vanilla essence to a large mixer jar. Blend until the sugar is completely dissolved. Then add the other 1/2 cup milk and blend. Add the cornflour into the 1/2 cup of milk, stir well, add this to the mixie, and blend the custard. 

• Pour this into the pan with the hardened caramel. Sieve it through a colander if needed.  Place this into the pressure cooker on top of the pot.  

•  Place a lid on the container.

• Close the pressure cooker and put on the weight. Cook on high for 3 whistles. Turn off. Keep it in the pressure cooker for 20 minutes or until it goes off completely.
• After 20 minutes, remove the weight, open the lid, and remove the pudding pan. A knife inserted should come out clean.

• When completely cooled, keep it in the fridge for at least 1 hour before inverting it.
• To turn it over, run a knife around the side of the pudding.



• Invert a plate on the pudding pan. This should be the same plate on which the pudding needs to be served.



• Holding the plate on one hand and the pudding pan on the other turn the plate upside down.

• Lift the pudding pan, and voila, the caramel pudding is on the plate.



•  I cover the pudding with the aluminum container itself. This is what the pan looks like after inverting the pudding.

• Serve chilled, and enjoy.

• This is how firm the inside looks. Should not look curdled.

NOTES 

• Doubling the amount: I have an 8-inch cake pan, which fits into my pressure cooker. So, I double the ingredients and put them in the pan. For double the amount, pressure cook on high for 5-6 whistles and put on low for 10 minutes. As usual, turn off the stove and keep it in the pressure cooker for 20 minutes.
• The caramel can be made ahead and kept aside.
• When using eggs, always break them into a separate bowl rather than into the mixie jar directly. You never know how good or, rather, how bad the eggs are. If one egg is bad, the whole mixture must be thrown out. So, break each egg into a bowl first and then add it to the rest of the ingredients. Do this one by one.
• If you are making this in an instant pot, create the water bath and pressure cook on high for 2 minutes.