This easy-to-make pudding is popular all over India but made especially well by the Parsis, Mangaloreans (both from Western India) and the Anglo-Indians. This caramel custard is made with caramelized sugar, eggs, milk, and vanilla. An easy caramel custard made in custard cups.

Preparation Time : 10-15 minutes
Cooking Time : 30-40 minutes

Ingredients

•     2 cups whipping cream
•     4 egg yolks
•     1 teaspoon vanilla extract
•     1/4 cup sugar
•     1/8 teaspoon salt
•     Brown Sugar

METHOD
Take quarter cup of sugar in a thick-bottomed pan. Add a few drops of water and heat till the sugar caramelizes. Pour the caramel into a mould and let it settle by cooling. Heat milk either in a microwave oven or on gas flame. Place a metallic ring in the pressure cooker. Add four cups of water and heat. Break eggs into a bowl. Add half cup of sugar, vanilla essence and mix gently with a whisk. Add warm milk and mix. Strain the mixture. Pour the egg-milk mixture into the mould with the caramel. Cover with aluminium foil and place it in the cooker. Cover with lid and steam for twenty-five to thirty minutes. Do not use the whistle. Remove when done. Serve, turned out with caramel side up, either hot or cold.

Directions
    In a saucepan over medium-low heat, bring cream almost to a simmer. Remove from the heat. In a mixing bowl, beat egg yolks, vanilla, sugar and salt until thick and lemon-colored, about 3 minutes. Gradually beat in cream. Pour into an ungreased 1-qt. baking dish. Place baking dish into a 13-in. x 9-in. x 2-in. baking pan. Pour hot water into baking pan to a depth of 1 in. Bake at 350 degrees F for 55-60 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack for 15 minutes. Refrigerate until chilled. Remove from the refrigerator 30 minutes before serving. Sprinkle with enough brown sugar to cover the top. Broil 6-in. from the heat for 2 minutes or until sugar is melted. Serve immediately.