Ingredients:

• Egg – 3
• Milk – 2 cups
• Sugar – 3/4 cup
• Water – 1.75 cups
• Vanilla essence – 1/2 tsp

Method:

1. To make caramel :
2. In a small heavy saucepan, combine 1/2 cup sugar and 1/4 cup water.
3. Place pan on low heat and stir until the sugar is completely dissolved.
4. After sugar is dissolved increase heat to medium and continue cooking.
5. Stir continuously, until the syrup turns a deep golden colour.
6. Remove pan from heat.
7. Wearing a oven mitts, pour the caramel into a 1 litre mould.
8. Tip and turn the mould to evenly coat bottom and sides.
9. Scald milk and allow to cool naturally.
10. In a bowl, beat eggs lightly to mix yolks and whites.
11. Add vanilla essence and remaining sugar to eggs.
12. Gradually add milk, stirring constantly.
13. Pour the mixture into the caramel coated mould.
14. Cover the mould securely with aluminium foil.
15. Pour water into the cooker and place a grid above the water line.
16. Place the mould on the grid.
17. Close the cooker, bring to full pressure and then reduce and cook for 10 minutes.
18. Remove the cooker from heat and allow it to cool naturally.
19. Once cool, remove from cooker and allow custard to cool to room temperature and refrigerate.
20. Place a serving dish on top of the mould and invert.
21. Shake gently to release.
22. Remove mould and serve custard chilled.

Recipe courtesy of Rajam Partheeban