This Austrian home-kitchen milk dessert is made by pouring a milk and egg mixture over caramelised sugar in small moulds and steaming them in a pressure cooker. Using a pressure cooker cuts the time noticeably compared to baking in the oven.
Melt half a cup of the sugar in a dry pot over low heat, swirling the pot gently, for 6 minutes until it turns an amber caramel, then divide it among the moulds.
Whisk together the milk, eggs, remaining sugar and vanilla, and pour it evenly into the caramel-lined moulds.
Place the moulds in the pressure cooker's steamer basket, add water below, seal the lid and cook over low heat for 15 minutes once it reaches pressure.
After slowly releasing the pressure, let the moulds cool and chill in the fridge for 2 hours; turn them out onto a plate to serve.
Important: don't stir the sugar while caramelising it, just swirl the pot gently, or the sugar crystallises and clumps. Allergens: contains egg and dairy.
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