Caramel Custard

Ingredients:

· ½ litre milk
· 2 eggs
· 8 tsps sugar
· 4-6 cardamoms (Elaichi)

Procedure:

Boil milk in a thick bottomed pan with 6 tsps sugar and cardamom seeds (after removing skin).When it boils, reduce flame and let it thicken for about 10 minutes. The milk should reduce to about 2/3 of original quantity. Turn off the flame and allow milk to cool.

When the milk is lukewarm or at room temperature take a stainless steel or other metal dabba / container that has a well fitting lid. Add 2 tsps sugar and slowly caramelise the sugar on low flame, by turning the container on all sides. The sugar will melt and in a couple of minutes turn golden brown. Gently turn the container around, holding it over the flame so that the melted sugar is evenly spread on the base of the container. Remove from flame. The sugar will harden in a minute.

Beat the eggs well in a bowl and add to the cool milk. Mix well. Now pour the milk /egg
mixture into the container and cover with tight fitting lid. In a pressure cooker, place grill at the bottom, add 2 to 3 cups of water and place the container on the grill. Close the cooker and pressure cook for 15 minutes on low flame after first whistle. When the cooker cools, open and remove container. Open the lid of the container and allow the caramel custard to cool. When cool, keep in the fridge.

When you want to serve the pudding, take a knife and evenly pass it around the side wall of the container, so you free the pudding. Cover container with a flat serving tray or plate
and holding both plate and container tight, turn the container upside down. The caramel custard will come out easily with the golden brown side on the top. Cut into pieces and serve.