PRESSURE-COOKED CARAMEL CUSTARD

Steps:

• 1. In a large, heavy saucepan, bring the milk to a boil over medium-high heat. Transfer to a bowl and cool, stirring once in awhile to prevent a skin from forming on the surface, about 10 minutes. Mix in the beaten eggs, 1/2 cup sugar, and the vanilla.2. Place the remaining 1/4 cup sugar in a flat-bottomed pan with no handles and a metal lid be sure to choose a pan that will fit comfortably inside your pressure cooker. Heat the sugar over low heat, stirring constantly, until the sugar melts and turns golden brown, about 1 minute. Using oven mitts to hold the pan, rotate and swirl it so the caramelized sugar spreads to cover the base of the pan, and allow the sugar to cool until hardened. Or, to speed the hardening, immediately dip the bottom of the pan in a bowl of cold water. This may cause some cracking, but the caramelized sugar will be fine.3. Pour the prepared milk and egg mixture over the hardened sugar and cover the pan, first with aluminum foil and then with the pan's lid.4. Pour 2 to 3 cups of water into the pressure cooker, then place the custard pan inside it. (The water should be about 1/3 of the way up the sides of the pan.) Secure the lid of the pressure cooker and cook over high heat until the regulator indicates high pressure, then cook about 40 seconds more. Remove from the heat and allow the pan to depressurize on its own, 12 to 15 minutes. Carefully open the lid of the pressure cooker and remove the custard pan. (If it seems too hot to remove, leave it inside until it is cool enough to handle.) Cool to room temperature, then refrigerate at least 4 hours until chilled.5. To serve, run a sharp (not serrated) knife around the sides of the pan to loosen the custard. Then place a round serving dish over the top of the pan, and, holding the sides of plate and pan together, invert the custard onto the dish.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.