Cooking Time : 1 Hr plus cooling time

Ingredients :

Method :

• Mix the milk, sugar, milk powder and custard powder.
• Mix well to dissolve all the lumps.
• Keep it on fire and boil stirring continuously.
• After the boil reduce heat and simmer for 5 minutes.
• Remove from heat and cool.
• Beat the eggs and vanila essence with an egg beater till light and fluffy.
• Add the well beaten eggs to the cooled milk mixture. keep aside.
• Sprinkle 4 tsp sugar at the bottom of the mould. Place the mould over the slow flame holding it with a tongs and melt the sugar till liquid turns golden brown.
• Remove from fire and spread it evenly over the base and sides of the mould. cook till the sugar is set at the bottom and sides of the vessel.
• Pour the milk egg mixture in the mould and cover well with a foil. Place a heavy lid on top.
• In a pressure cooker put 1 1/2 cups of water. Place a stell or aluminium stand and put the mould on it.
• Now pressure cook it to give 4 whistles. Remove from it and let the pressure drop all by itself.
• Keep the pudding in the fridge so that it gets cold and set well. Do not unmould till it turns cold.
• At the time of unmoulding, remove the aluminium sheet and invert it in a serving dish.
• Whip the chilled cream with powdered sugar with an electric beater and decorate the pudding with soft peaks of cream.
• Decorate with fresh fruits.