Ingredients

• 2 - egg whites
• 1 - egg yolk
• 1 tsp - lemon juice
• 425 ml - milk
• 2 tbsp - sugar
• 3 tbsp - sugar
• 1 tsp - vanilla essence
• 1.5 cup - water
• 6 tbsp - water

How to Make Custard Caramel

• Boil the water and sugar on a low flame until the sugar completely dissolves
• Then increase the fire and let the water boil
• Now boil until the syrup turns golden yellow.
• Pour this into 4 pudding moulds or cups that can be put in the pressure cooker for steaming
• Gently move the moulds with the syrup around, so that it coats the insides.
• For the custard:
• Beat the yolks and the whites separately.
• Now add the sugar and beat well while adding the essence to the eggs.
• Now boil the milk, in the same saucepan used to make the caramel and pour the beaten egg mixture in it.
• When the milk and egg mixture gets cooked, pour it in the caramel coated moulds.
• Cover the moulds/cups with double grease proof paper and place it in a pressure cooker, with sufficient water.
• Pressure cook for 3-4 minutes
• Recipe Courtesy: Mangalorean Recipes