Cre’me Caramel

Cooking Time : 1 Hr plus cooling time
Ingredients
Milk 3 tea cup
Sugar 9 tsp
Vanila Custard Powder 3 Tbsp
Eggs 3
Vanila Essence 1 tsp
Milk Powder 3 Tbsp
Sugar 4 Tsp
Powdered sugar 100 Gm
Fresh Fruits 1 Cup
Chilled Cream 1 Tbsp

Instructions
Mix the milk, sugar, milk powder and custard powder.
Mix well to dissolve all the lumps.
Keep it on heat 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 steal 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.

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