| 1. | To make caramel: In a small, heavy saucepan, combine ½ cup/100 g sugar and ¼ cup/60 ml water. Place pan on low heat and stir till sugar is completely dissolved. After all sugar is dissolved, increase heat to medium. Bring to boil and continue cooking till syrup turns a deep golden colour. Remove pan from heat. Wearing oven mitts, pour caramel in a 1 quart / 1 litre mold and tip and turn the mold to coat evenly bottom and sides. |
| 2. | Scald milk and allow to cool slightly. |
| 3. | In a bowl, beat eggs lightly to mix yolks and whites. Add vanilla and remaining sugar (¼ cup/60 ml). Stir. Gradually add milk, stirring constantly. |
| 4. | Pour milk mixture in caramel coated mold. Cover mold with aluminium foil securely tied. |
| 5. | Pour remaining water (1 cup/240 ml) in cooker. Place grid in cooker. Place mold on grid. |
| 6. | Close cooker. Bring to full pressure on high heat. Reduce heat and cook 10 minutes. |
| 7. | Remove cooker from heat. Allow to cool naturally. |
| 8. | Open cooker. Take out and uncover mold. (Custard will continue to set as it cools). Allow to cool to room temperature. Refrigerate. |
| 9. | Place a serving dish (large enough to accommodate caramel sauce) on top of mold and invert. Shake gently to release. Remove mold. Serve cold. |