GWJamaica Cook Book

Ingredients

1 cup brown sugar
1 tsp salt
2 eggs beaten
1 cup condensed milk
1 cup evaporated milk
2 tsp vanilla
4 egg yolks kept

Preparation

Place sugar in a saucer and heat it at medium-heat, stirring constantly, until the sugar has melted and turned a light caramel color. Then set aside cooked separately. Place eggs in a large mixing bowl, stir them softly, folding them until they are well mixed. Fold in one egg yolk at a time, slowly, again in a folding motion. Continue until all the eggs are mixed in. Add the condensed milk, one can at a time and then each can of evaporated milk. Add the pinch of salt and the vanilla. Slowly pour the mixture into the prepared baking dish (s) or tins, straining it with a fine colander as you pour it, covering it tightly with aluminum foil. Pour one inch of water into the pressure cooker and carefully place the baking dish inside. Cover the pressure cooker and after it is fully pressurized count 25 minutes. Turn the heat off, retrieve the pressure cooker from the burner, and let it rest until the pressure is release and cooled down by it self. Do not force the pressure out by releasing the valve. The custard needs this additional time to cook well. Place the custard, still covered, in the refrigerator. Let it cool overnight. If you prefer to bake it in the oven, place the baking pan covered, into a larger pan with an inch of water in it. Bake it for one and half hours in a preheated 375 degrees oven.