Recipe: Caramel Custard Pudding

A mixture of sugar, milk and egg, steamed together is a legendary light textured pudding with an appealing look.  This pudding has, perhaps, the most universal appeal.

To Make:  6 Servings

Ingredients:
1.  3 tbsp sugar for caramel
2.   5 cups milk
3.  1/2 cup sugar
4.  4 eggs, lightly beaten
5.  1/2 tsp vanilla essence
6.  4 to 5 inch dia baking tin

Procedure:
1.  Melt sugar in dry pan on low flame gently
2.  When brown, pour immediately into tin
3.  Coat the entire bottom, turning the sides round so that sugar spreads in bottom and sides of the tin
4.  Cool and set aside
5.  Boil milk till reduced to half, Strain and Cool.
6.  Combine sugar, egg and essence.  Add into reduced cold milk and beat lightly
7.  Pour milk mixture into prepared tin
8.  Cover the tin tightly with lid
9.  For steaming the pudding, place pressure cooker on fire and add water.
10.  Place pudding tin in pressure cooker
11.  Steam pudding for 25 to 30 minutes.  Remove and cool.
12.  Remove tin, open lid, cool and keep in refrigerator to chill.
13.  For serving, remove tin from refrigerator and slightly scrape the sides with knife.
14.  Place serving dish on top of the tin and turn the pudding upside down so that the caramel layer can be seen on top.  Serve chilled.