CARAMEL CUSTARD IN A PRESSURE COOKER
Caramel custard/pudding is very
popular dessert. It is rich, creamy topped
with luscious golden caramel.
I always prepare the caramel
custard in pressure cooker. It is a fool
proof recipe with just 4 ingredients which are always available in the pantry.
Let us get started with this
super addictive dessert
·
Preparation Time : 15 mins
·
Cooking Time :
10 to 12 mins
· Serves : 2
Ingredients:
·
1 egg
·
1 cup warm milk
· 5 tsp sugar + 4 tsp sugar for caramel
·
1 tsp vanilla extract
·
Mint sprig for garnishing
** 1 cup = 200 ml
Method:
For Caramel:
In a saucepan add 4 tsp sugar
and cook on a medium flame until a golden brown color. Add 1 or 2 tsp of water to get
a smooth texture and also to avoid the caramel from burning.
Pour the caramel evenly in the molds and set aside for 10 minutes.
For
Custard/Pudding:
Beat the eggs, sugar and
vanilla extract until sugar is dissolved.
Add the mixture to the warm
milk and stir continuously mixed well.
Strain the custard mixture.
Pour the custard into the mold. I used silicon molds but you can use any other molds or containers.
Place the molds over a plate in the cooker.
Steam for 10 to 12 minutes.
Test the center with a knife,
if it comes out clean then the pudding is done else continue to cook for few
more minutes.
Allow the pudding/custard to
cool down.
To serve keep the serving plate
over the mold. Gently turn the mold
and plate upside down and tap to unmold.
Carmel custard/pudding can be
served chilled or warm.
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