Serves: 6
Total Calories: 157

3/4 cup sugar, divided
1-3/4 cups water, divided
2 cups milk
3 eggs
1/2 teaspoon vanilla extract

For caramel: In a heavy saucepan, combine 1/2 cup sugar and 1/4 cup water. Place pan over low heat and stir until sugar completely dissolves. Increase heat to medium and continue stirring until syrup turns a deeper golden color. Remove pan from heat. Using oven mitts, pour caramel into a 1-quart mold that fits into your cooker. Tip and turn mold to coat sides and bottom evenly with caramel.

Scald milk and allow to cool slightly. In a bowl, beat eggs lightly to mix yolks and whites. Add vanilla and remaining 1/4 cup sugar. Stir. Gradually add milk, stirring constantly. Pour into caramel-coated mold. Cover mold tightly with aluminum foil and tie securely.

Pour remaining water (1-1/2 cups) into cooker. Put trivet or rack in cooker and place mold on trivet. Lock lid and bring to full pressure. Reduce heat to maintain pressure and cook for 10 minutes. Remove cooker from heat and allow pressure to release naturally. Remove mold and uncover. Custard will continue to set as it cools. Cool to room temperature and then refrigerate.

When ready to serve, place a serving dish (large enough to hold caramel sauce) on top of mold and invert. Shake gently to release. Remove mold. Serve custard chilled.

Nutritional Facts:

Serves: 6
Total Calories: 157
Calories from Fat: 28

More Recipes from the Cook'n Under Pressure Cookbook:
Apple Crisp
Blueberry Pudding Cake
Butterscotch Bread Pudding
Chocolate Lover's Pudding
Creamy Rum-Rice Pudding
Creme Caramel
Crimson Pears
Date-Nut Bread
Easy Cheesy Custard Cups
Everything Nice Spiced Apples
Heritage Bread Pudding and Caramel Sauce
Honey Rice Pudding
Lemon Pudding
Mandarin Orange Cheesecake with Orange Sauce
Maple-Banana Pudding Cake
Quick Custard