2 1/2 cups Whole Milk ( Do NOt substitute with low fat milk )
2 slices of White bread ( Remove the brown sides)
1/2 + 2 tbsp White sugar
1/4 cup White sugar + 1 tsp Brown Sugar (Optional) For the Caramel.
1 tsp Vanilla essence
4 Eggs (Room Temp)
A steel container with tight fitting lid. ( I use my steel masala dabba )
Pressure cooker.
Method-
1. Heat the milk until it reaches the boiling point (Dnt boil)
2. Whisk eggs and sugar well. Add Vanilla Essence to it.
3. In 1/2 cup of Hot milk dissolve the bread.
4. Now pour the remaining milk in the egg + sugar mixture slowly but steadily . Keep whisking as you do it or else you might end up with scrambled eggs :)
5 . Now strain this mixture to get rid of the froth that form due to whisking.
6. Add the bread milk in this mixture.
7. In a pan , add 1/4 cup sugar and heat on low flame. Dnt mix the sugar until it starts dissolving. Now add a few drops of water to it and caramelize it .
8. In a container , pour this caramel slowly so that it covers the bottom of the container.
Let it cool for 2 mins.
9. Now pour the milk mixture , slowly in the container , taking care not to mix it with the caramel.
Now put the lid on .
10. In a pressure cooker add some water and place a small stand in it. Now place the container on the stand and close the cooker. Dnt use the whistle.
11. Cook the custard on high for 7 mins and then on medium low for 20 min. (POur enough water in the cooker or else your cooker bottom will burn )
12. Switch of the gas and let it cool for 10 mins before removing the container from the cooker. 13. Dnt try and remove the container lid immediately. Let it cool for 15-20 mins and then slowly unmold the custard upside down.
1/2 + 2 tbsp White sugar
1/4 cup White sugar + 1 tsp Brown Sugar (Optional) For the Caramel.
1 tsp Vanilla essence
4 Eggs (Room Temp)
A steel container with tight fitting lid. ( I use my steel masala dabba )
Pressure cooker.
Method-
1. Heat the milk until it reaches the boiling point (Dnt boil)
2. Whisk eggs and sugar well. Add Vanilla Essence to it.
3. In 1/2 cup of Hot milk dissolve the bread.
4. Now pour the remaining milk in the egg + sugar mixture slowly but steadily . Keep whisking as you do it or else you might end up with scrambled eggs :)
5 . Now strain this mixture to get rid of the froth that form due to whisking.
6. Add the bread milk in this mixture.
7. In a pan , add 1/4 cup sugar and heat on low flame. Dnt mix the sugar until it starts dissolving. Now add a few drops of water to it and caramelize it .
8. In a container , pour this caramel slowly so that it covers the bottom of the container.
Let it cool for 2 mins.
9. Now pour the milk mixture , slowly in the container , taking care not to mix it with the caramel.
Now put the lid on .
10. In a pressure cooker add some water and place a small stand in it. Now place the container on the stand and close the cooker. Dnt use the whistle.
11. Cook the custard on high for 7 mins and then on medium low for 20 min. (POur enough water in the cooker or else your cooker bottom will burn )
12. Switch of the gas and let it cool for 10 mins before removing the container from the cooker. 13. Dnt try and remove the container lid immediately. Let it cool for 15-20 mins and then slowly unmold the custard upside down.
14. Refridgerate for atleast 8 hours or overnight.
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