Easy Caramel Custard

(Ready in about 35 minutes | Servings 4)

2 eggs
2 egg yolks
1 teaspoon vanilla essence
3 cups milk
1/2 cup sugar
1/2 cup water
1/2 teaspoon cinnamon powder  

Beat the eggs and egg yolks together; add vanilla essence.
Whisk in the milk, stirring constantly.

Dissolve sugar with water until it is caramelized.
Add cinnamon powder and pour the mixture into a dish.

Pour the custard over the caramel.
Cover with an aluminum foil.
Add the water to a pressure cooker.
Add the trivet to the cooker. Place the dish in the cooker.

Seal the pressure cooker and cook for about 20 minutes
without the pressure. Afterwards, turn the pudding upside
down onto a plate and serve.

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