Mix half the sugar in two tablespoons water in a small frypan or saucepan and heat until the sugar caramelizes. Do not stir the caramel or it will seize. Pour the caramel into a mould or pyrex dish that will fit in your instant pot. Let it cool down completely.
In a bowl, add the milk, eggs, the remaining sugar and vanilla essence. Whisk the mixture with a fork.
Pour this mixture into the mould with the caramel and cover with some aluminium foil. Keep this mould on a trivet.
Pour 2 cups water into the steel insert of your instant pot and lower the trivet with the mould into the pot.
Secure the lid, make sure the steam release handle is on 'sealing' and set the pressure on high for 15 minutes. Once the timer beeps, let the pressure release naturally (NPR). Open the pot and carefully take out the mould. Remove the foil and let the pudding cool down completely.
Keep the mould in the refrigerator for 4-5 hours. The pudding will set completely in this time.
When ready to serve, take out the pudding from the refrigerator, loosen the sides with a knife and place a wide plate over it. Invert the mould swiftly so that the pudding falls on the plate. Serve immediately.
You can control the color of the caramel. If you don't want it very dark, remove the sugar from the heat as soon as the desired color is achieved and pour it into the mould immediately.
Let the pudding cool down completely before putting it in the fridge.
Give the pudding 4-5 hours or more in the fridge for it to set and chill satisfactorily.
I have not included the refrigeration time in the total time, just the prep and cooking times.
Serving Size:1 slice
Keywords: caramel pudding, caramel custard, instant pot dessert
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