I tried this one out recently (i had seen my mom and aunt make puddings and decided to try out something based on what i remembered) and it came out really well. Its the perfect desert for the hot summer.
Ingredients:
500 ml milk (2%)
3 tbsps custard powder
12 tsps sugar
2 eggs
Method:
1. Make custard as per the instructions on the packet. Heat up 500 ml milk with 9 tsps of sugar (Add 3 tbsp custard powder separately to 1/4 cup cold milk and dissolve the custard powder). Once the milk comes to boil, remove from heat and add the custard powder dissolved in milk stir. Put the mixture back on the stove and stir continously for another 2 minutes and let it heat up.
2. In an alliminium baking pan (i just used an alliminium pot), heat the 3 tsps of sugar until it is caramelized (dark brown and it thickens up). In case, you like more caramel use more sugar.
3. Once the custard has cooled, add 2 eggs to the mixture and beat it up.
4. Add water to the pressure cooker (up to 3/4 the level of your pot or pan). Add the custard mixture to the baking pan/pot that contained the caramel
5. Heat this mixture up in the pressure cooker for 3 whistles.
6. Cool the custard pudding and refrigerate for at least 1 hour before serving.
Ingredients:
500 ml milk (2%)
3 tbsps custard powder
12 tsps sugar
2 eggs
Method:
1. Make custard as per the instructions on the packet. Heat up 500 ml milk with 9 tsps of sugar (Add 3 tbsp custard powder separately to 1/4 cup cold milk and dissolve the custard powder). Once the milk comes to boil, remove from heat and add the custard powder dissolved in milk stir. Put the mixture back on the stove and stir continously for another 2 minutes and let it heat up.
2. In an alliminium baking pan (i just used an alliminium pot), heat the 3 tsps of sugar until it is caramelized (dark brown and it thickens up). In case, you like more caramel use more sugar.
3. Once the custard has cooled, add 2 eggs to the mixture and beat it up.
4. Add water to the pressure cooker (up to 3/4 the level of your pot or pan). Add the custard mixture to the baking pan/pot that contained the caramel
5. Heat this mixture up in the pressure cooker for 3 whistles.
6. Cool the custard pudding and refrigerate for at least 1 hour before serving.
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