Pressure-Cooker Bread Caramel Pudding

Ingredients

• Sugar - 1/4 cup
• Water - 2 tbsp
• Bread - 4 slice
• Milk - 2 1/2 cup
• Egg - 2 whole
• Sugar - 3 tbsp
• Milk maid - 1/4 cup
• Vanilla essence - 3 whole
• Water - 3/4 cup
• Ghee

Instructions

1. 1Prepare the caramel first: combine 1/4 cup sugar and 2 tbsp water in a small pan and heat until it bubbles and turns golden brown, then turn off the heat.
2. 2Immediately pour the hot caramel into a greased pudding mould or the flat-bottomed steel separator that comes with your cooker, and tilt it to coat the base and sides evenly with caramel.
3. 3Remove the crusts from 4 slices of bread and cut each slice into 4 pieces so they soak more evenly.
4. 4Bring 2 1/2 cup milk and 3 tbsp sugar to a boil, then remove from the heat and set aside so it stays hot for soaking the bread.
5. 5Soak the bread pieces in the hot milk until softened, or pulse the bread into a coarse powder and stir it into the milk if you prefer a smoother texture.
6. 6Beat 2 eggs in a blender or with a whisk, then add the milk and bread mixture, 1/4 cup Milk maid, and 3 drops of vanilla essence and blend until smooth and well combined.
7. 7Pour the egg and milk mixture into the caramel-lined mould, filling it to the desired level.
8. 8Set up the pressure cooker for double boiling: pour 3/4 cup of water into the cooker, place the trivet or grid inside, set the filled mould on top, and cover the mould with a lid or aluminum foil to prevent water from dripping into the custard.
9. 9Close the cooker, bring it to full cooking pressure on maximum heat, and cook on high flame for 1 whistle.
10. 10After the whistle, reduce to minimum heat and cook for another 15 minutes.
11. 11Allow the cooker to cool gradually before opening so the pudding finishes setting gently.
12. 12If you prefer not to use a pressure cooker, you can place the mould in a steamer and steam for 30 minutes instead.
13. 13Chill the pudding in the refrigerator for 3 hours to firm up.
14. 14Remove the foil, invert an appropriate serving plate over the mould, and turn it out to unmould the pudding so the caramel runs over the custard.
15. 15Serve as a dessert; optionally garnish with fresh berries or a dollop of whipped cream.