Ingredients:

• 4 – eggs
• 2.5 cups – Milk
• 1.25 cups – Sugar
• 2 tsp – Sugar for caramel
• 1 tsp – vanilla essence
• 1 tsp – rose water

Method:

1. Beat the eggs and sugar until fluffy.
2. Start adding the milk slowly and keep stirring so that no lumps are formed.
3. Put the mixture on slow flame. Keep stirring until the mixture thickens.
4. Take the sugar kept for the caramel in a pan and cook until brown.
5. Coat the caramel mould with the brown sugar.
6. Add vanilla essence and rose water to the custard and mix well.
7. Pour the custard mixture into a mould.
8. Cover the tray with aluminium foil.
9. Pressure-cook for 25 minutes. Unmould and serve.

Recipe courtesy of Priscilla Farro