Caramel Pudding/Custard

Pudding most often refers to a dessert, but it can also be a savory dish. The word pudding is believed to come from the French boudin, originally from the Latin botellus, meaning "small sausage," referring to encased meats used in Medieval European puddings.

Pudding consists of sugar, milk, and a thickening agent such as cornstarch, gelatin, eggs, rice or tapioca to create a sweet, creamy dessert. These puddings are made either by simmering on top of the stove in a saucepan or double boiler or by baking in an oven, often in a bain-marie. These puddings are easily scorched on the stove-top, which is why a double boiler is often used; microwave ovens are also now often used to avoid this problem.

Steamed Caramel Pudding/Custard In Pressure Cooker

Ingredients:

• Sugar : 3/4 cup
• Milk : 2 cups
• Eggs : 3
• Vanilla extract : 1 tsp.
• Water : about 2 cups (the measurement of water is very important when making in cooker)
  
  
  

Method :

• Lightly grease a heat-proof mould or ramekins with butter.(I used steel tiffin Box)
• To make caramel : In a small pan, combine 1/2 cup sugar and 1/4 cup water. Place pan on low heat and stir until sugar is completely dissolved. After all the sugar is dissolved, increase heat to medium and continue stirring, until syrup thickens a bit and turns a deep golden color. Remove pan from heat. Pour caramel sauce into a heat-proof mold, which you can put inside cooker. Tip and turn the mould to coat evenly bottom and sides. Let it set for sometime.
• To make custard : Boil the milk and decrease quantity of milk to a little extent and allow to cool slightly. In a bowl, beat eggs lightly to mix yolks and whites. Add remaining sugar and vanilla essence. Stir to mix. Gradually add milk stirring continuously.
• Take out the caramel coated mould and pour milk mixture slowly. Cover mould tightly with aluminum foil from all sides.(I covered tiffin box with its lid)
• Pour remaining water into the cooker, put the grid in cooker and place mould on the grid. Close cooker and steam for about 20-30 minutes. Don't use the whistle. Time depends on your quantity. To check if it's done, open the foil and look if it has set or not. If not, steam some more.
• Open cooker, take out and allow to cool on room temperature. Cover and regrigerate for 1 hour before serving(custard will continue to set as it cools).
• Carefully run a knife around the inside edge of mould. Place serving plate upside down on the top of the mold, invert and shake to loosen and lift off mould.