Caramel Egg Pudding

Ingredients:

Milk – ½ litre
Eggs – 4 nos.
Bread slices – 1 ½ nos.
Essence – few drops
Sugar – 7 tsp

Method:

Beat the eggs. Remove the edges of the bread slices and cut the slices into pieces. Boil and cool the milk and soak the bread pieces in it. Add 4 tsp of sugar to the bread and milk mixture and keep aside for some time. Once the sugar is dissolved and the bread has soaked in the milk, add the beaten eggs and essence to it.

Heat 3 tsp sugar in a deep pan until it turns golden. Hold the pan with a pair on tongs and rotate it so that the caramel spreads all around the pan. Cool it. Now pour the bread, milk and egg mixture in the pan. Pressure cook for half an hour on low heat without a whistle.

Cool it. Put a plate on top and turn it around so that the pudding comes out on the plate with the caramelized portion on top. Serve.