Caramel Pudding

For the caramel
3-5 Tbsp sugar

For the custard
2 cups Milk (if using milk powder add 6 heaped tbsp milk powder to 2 cups water)
5 tbsp sugar
1 slice of bread
2 tsp vanilla extract
3 large eggs

Preparation

Lets make the caramel first! In a 6-7 inch round aluminum cake pan, distribute 5 tbsp sugar evenly and place it on a medium flame. Using mittens, swirl the pan to melt the sugar evenly. Avoid using a spoon during this process, and keep a close eye on it, as the melting takes a few minutes. Continue swirling the pan to ensure even melting. Once melted, the sugar will transform from white to light orange and then to amber. Be cautious not to overheat, and when the color turns amber, remove it from heat. Your caramel is now ready.

In a large pressure cooker (5 litres) or even the instant pot, add 1 cup water and place a trivet inside. Place the aluminum dish(with caramel) on the trivet.

Now lets make the custard! In a beaker, pour milk ( or 2 cups water and 6 tbsp milk powder), break the bread with your hands, and add it to the milk. Add vanilla extract and a pinch of salt.

In a blender, combine eggs and sugar, blending for 30 seconds. Once the eggs are pale and frothy, add the milk and bread mixture and blend until smooth and frothy. Pour this custard over the caramel and cover with a heat proof lid (like steel).

Cover the pressure cooker and set the weight. On medium-low heat, pressure cook the caramel custard for 20 minutes. Once the cooker has cooled, remove the weight and open it. The caramel custard should be set but slightly jiggly in the center. If using Instant pot, set it on low pressure for 20 mins.

Refrigerate for a few hours until cold, or if you’re in a hurry, place it in the freezer and in 2 hours, it’s ready to serve.

This recipe is very easy and quick to make with 15 minutes for prep and 20 minutes for cooking in a pressure cooker.

Alternatively, you can bake it at 170°C by placing the dish over a roasting dish and pouring water to create a double boiler. Bake for around 45 minutes until set, with the center slightly jiggly.

This one’s my mum’s recipe and we stick by it religiously as it is not too sweet or dense. It is just perfect. The instant pot makes it even easier as you just have to set the time and pressure and not worry about the flame. Consistent every single time.