Directions

1. 1. Put half the sugar in a small heavy-bottomed pan without handles.
2. 2. Place it on low heat and let the sugar melt and caramelise, using a pakad to shake the pan every now and then, about 5 minutes.
3. 3. Keep an eagle eye on it to be sure it doesn't burn.
4. 4. When the sugar has melted and browned nicely, take the pan off the heat and, holding it carefully with the pakad, tilt it all ways to coat the inside with caramel.
5. 5. Carry on tilting it till the caramel cools and turns viscous and refuses to run any more. Stand it upside down on a plate, and let it cool for a few minutes. It is now a caramelised mould.
6. 6. Crack the eggs into a bowl, and beat them up with the rest of the sugar. Heat the milk almost to boiling, and pour slowly on to the sugar-and-yolk mixture, beating all the time.
7. 7. Pour the custard into the caramelised mould, cover it tightly, and place on a trivet either in the pressure cooker, or in another large pan.
8. 8. Cook under pressure for 15 minutes, or steam in the pan with water coming halfway up the sides of the mould for 30 minutes. Don't worry if it still seems a bit wobbly, it'll firm up as it cools.
9. 9. Let it cool, then chill. To turn it out, cover the open top of the mould with the serving dish, and quickly turn it over so that the mould is bottom-up. The custard should drop into the dish with a satisfying plop, and you then lift the mould off gently.