Caramel Custard

Caramel Custard

Ingredients:
8 tbsp sugar for caramel
2 cups milk, room temperature
7 tbsp sugar, adjust to taste
3 eggs, room temperature
1 tsp vanilla essence
Method:
In a heavy bottom pan caramelize the sugar by adding few drops of water. Make sure not to burn the sugar so keep a close eye.
Pour the caramel in the mould you want to use to prepare the custard. Spread it to cover the bottom of the mould. I have also spread honey on the caramel but this is optional. Let the caramel cool. 
Whisk together the eggs and sugar.
Add the vanilla essence along with the milk and whisk again.
Now pour this custard in the mould that contains the caramel.
Pour water in a pressure cooker and place the mould in it. Water should be added carefully, only 1/3rd of the mould should be in water. 
Place the cooker lid without the whistle and let the custard cook for 20-25 mins or until a knife inserted at the center comes out clean.
Remove when done and let it cool completely.
Refrigerate to chill and serve turned out with caramel side up.

Caramel Custard