Caramel Custard Pudding

Love this one, simply because its just so so easy to make and delicious. I always say, food doesn't need to be complicated to be delicious. It just needs to be easy, simple, quick. 
Add little bit of love to it while making and yay you have a wonderful dish to serve.

I tried this Caramel Custard Pudding first at my dear friend-soul-sister Rohini chechi. She is a wonderful cook and we relish her food. When I had these I thought it would be so difficult to make. But I was wrong. Its one of the easiest desserts one can make. My sister is the best in this and she makes them like a pro.I recently tried them out and did a fair job.
Lets see how its done.
You can also check out our other pudding dishes HERE
Image courtesy - Annu and George

Ingredients:

• Milk- 500 ml(1/2 Ltr)
• Eggs- 4 
• Vanilla Essence- 1 Tsp
• Milkmaid or any Condensed Milk - Half tin (Can reduce as per taste)

For Caramel

• Sugar- 1/2 cup
• Water- 1 tbsp

Utensils Needed : 

• Pressure cooker
• A dish that fits in the cooker (this pan will have the pudding to be cooked in cooker)
• A pan for Sugar caramelization

Method:

1. Mix and whisk all the ingredients together in a large bowl and keep aside
2. Prepare the pressure cooker, add some water and keep aside ready
3. Take the dish which goes inside the cooker and keep ready 
4. Take a saucepan or pan and add sugar and water mentioned under caramel. 
5. Keep it on medium flame.
6. Once bubble start coming, keep mixing it with a spoon or spatula. Make sure it is not burnt
7. Once it turns golden brown, switch off the flame and quickly spread this on to the dish which you have kept ready. 
8. Make sure to coat it all over the dish by turning it from side to side. 
9. Make sure to do it quickly before the sugar caramel solidifies. 
10. Once this is done, add the pudding mix(Milk-eggs-milkmaid mix) into the prepared caramel dish and cover the dish with a lid
11. Keep pressure cooker on high flame with some water underneath
12. Make sure to have a stand or a bowl placed inverted in to the pressure cooker (this step is important to make sure the water doesn't get into the pudding dish)
13. Next carefully place the milk-egg prepared dish on to the cooker and close the cooker lid
14. Put on the whistle and flame on high 
15. After the first whistle, reduce the flame to low and keep the cooker on flame for 30 mins
16. After 30 mins, switch off the gas and keep the cooker aside. 
17. Once the pressure cooker is cooled, open and take out the prepared pudding dish out carefully
18. When it is at room temperature, open and keep a plate on top and flip it over
19. Once you flip it onto a plate, the caramelized sugar should be on top
20. Serve warm or you can keep it in refrigerator for about 2 hours and serve chilled too

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