Caramel custard

Ingredients
Milk    -    1cup
Egg    -    1
Sugar    -    3tbsp
Caramel -     1 cup

Method

Beat egg and sugar together in a mixer for 2 minutes

Then add milk to it and again blend it nicely for 2 minutes.Optional you can add vanilla essence so that the smell of the egg is not there.But I like the natural flavour of the custard.

Prepare caramel syrup

In small cup apply butter or ghee at the base so that when the custard is cooked ,it comes out easily.Then add the hot caramel syrup.Caramel becomes hard under room temperature.When the caramel is hot it melts and flows around the cup and only at this temperature you can apply the caramel .

Pour the milk and egg mixture to these cups.

Pressure cook it for 20 minutes.(not necessary  that you have to add the whistle)
Then allow it to cool at room temperature and the then refrigerate it for half an hour.(Usually I freeze them for 10 minutes ,so it gets chilled faster).

Using the knife pointer carve inside the edges of the mould and then reverse the cup.Try also tapping it so the custard comes off easily from the mould

Preparation of the caramel is the vital part in Caramel Custard. Caramel Custard is a real delicious dessert and it goes well with vanilla ice-cream.