Ice cream and chilled desserts
This Austrian home-style milk dessert is made by pouring a milk-and-egg mixture over caramelized sugar, then steaming it in small molds in a pressure cooker. Using a pressure cooker significantly shortens the cooking time compared with baking in the oven.
Melt half of a 200 ml measure of sugar in a dry saucepan over low heat for 6 minutes, gently swirling the pan until it becomes an amber caramel. Divide it among the molds.
Whisk the milk, eggs, remaining sugar, and vanilla together. Pour evenly into the caramel-lined molds.
Place the molds in the pressure cooker’s steamer basket, add water underneath, and close the lid. Once it comes to a boil, cook over low heat for 15 minutes.
After slowly releasing the steam, let the molds cool and refrigerate for 2 hours. Turn out onto plates to serve.
Important: Do not stir the sugar while caramelizing it; gently swirl the saucepan instead, or the sugar may crystallize and clump. Allergen: contains egg and milk.
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