Ingredients

• 1/4 cup + 3 tablespoons of sugar
• 1½ cups + 3 tablespoons of water
• 2 cups of milk
• 3 eggs
• 1/2 teaspoon of vanilla essence

Method

1. To make caramel:  In a small, heavy saucepan mix 3 tablespoons sugar and 3 tablespoons water. Bring to boil over high heat, stirring till sugar is dissolved. Boil the syrup over medium heat, stirring constantly til syrup turns a rich golden color. Remove pan from heat. Pour caramel into a 1 litre mould. Swirl mould around to evenly coat its bottom and sides.
2. Boil milk and allow to cool till lukewarm. Beat eggs and combine with vanilla essence and remaining sugar(1/4 cup). Mix in milk. Stir well till sugar is dissolved.
3. Pour this mixture into caramel coated mould. Cover mould tightly with aluminum foil or grease-proof paper securely tied.
4. Pour remaining water(1½ cups) into cooker. Put grid in cooker. Place mould on grid.
5. Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 10 minutes.
6. Remove cooker form heat. Allow to cool naturally.
7. Open cooker. Take out and uncover mould. Allow to cool to room temperature. Refrigerate until serving time.
8. Place a serving dish on top of mould and invert. Shake gently to release. Remove mould. Serve custard chilled.