Ingredients (Serves 8 – 10):
Milk -- 2 cups
Eggs -- 3
Sugar -- ½ - ¾ cup (As to taste)
Sugar to Caramelize -- 1½ tbsp
Vanilla Essence -- ½ tsp
Preparation of caramel custard pudding:
Prepare a 6 inch cake tin and keep aside.
Add 1 cup water into the instant pot. Keep the filled cake tin on the steaming rack and carefully keep this in the pot.
Use a butter knife or back of the spoon to separate the custard from the sides of the pan and turn it upside down onto your serving dish. Slice and enjoy !!!
Milk -- 2 cups
Eggs -- 3
Sugar -- ½ - ¾ cup (As to taste)
Sugar to Caramelize -- 1½ tbsp
Vanilla Essence -- ½ tsp
Preparation of caramel custard pudding:
Prepare a 6 inch cake tin and keep aside.
You can also use multiple ramekins and stack them in the instant pot. I have tried stacking 2 6 inch cake tins in the instant pot and it worked perfect.
For the caramel, add the sugar with 2 tbsp water in a small sauce pan and heat on medium flame. Let it boil. Once it starts to bubble, reduce the flame to medium low. This need a little patience. Stir continuously to have an even colour. Let it caramelize. Once it turns brown, look for the colour you are looking for and switch off the flame as soon as it is achieved. It just needs seconds to burn the caramel.
For the caramel, add the sugar with 2 tbsp water in a small sauce pan and heat on medium flame. Let it boil. Once it starts to bubble, reduce the flame to medium low. This need a little patience. Stir continuously to have an even colour. Let it caramelize. Once it turns brown, look for the colour you are looking for and switch off the flame as soon as it is achieved. It just needs seconds to burn the caramel.
Quickly and carefully pour the caramel into the pan and swirl it to make sure you have an even coating on the bottom. Let it cool.
Never ever try to touch or lick the caramel at any stage before it is completely cool.
Beat the eggs well until it is smooth. Add the milk, sugar and vanilla essence. I use either a hand mixer or just blend all together in a blender until well combined.
Pour the mixture onto the cooled caramel. Cover if with a foil to avoid any moisture getting into the custard.
Add 1 cup water into the instant pot. Keep the filled cake tin on the steaming rack and carefully keep this in the pot.
Close the lid and with the venting knob on sealing position, pressure cook at high pressure for 15 minutes. Let the pressure release naturally, approximately another 10-15 minutes.
Once done remove the foil cover and gently dab any moisture on the custard with a kitchen towel. At this stage the center might look a little wiggly, but it will set well as it cools.
Let it cool to room temperature and refrigerate until they are chill.
Let it cool to room temperature and refrigerate until they are chill.
Use a butter knife or back of the spoon to separate the custard from the sides of the pan and turn it upside down onto your serving dish. Slice and enjoy !!!
