Instructions

Combine the 1/3 cup of sugar and a small glass of water in a Magefesa pan. Cook over medium heat until water evaporates and sugar takes a golden brown color. Remove from heat and pour carefully into the custard mold, tilting it to cover bottom and sides. Place milk and cream in a Magefesa saucepan. Make a longitudinal cut through the vanilla pod and add it to the saucepan. Cook over low heat until vanilla releases its aroma. Remove from heat and set aside. Blend eggs and remaining sugar in a Magefesa blender. Drain cream and milk mixture. Add to blender along with the small grains inside the vanilla pod which we’ve previously removed by scraping the vanilla pod with a teaspoon. Pour the mixture into a lidded custard mold. Place mold inside a Practika Plus Magefesa pressure cooker. Add enough water to cover up to a quarter of the mold and close the cooker. Bring to high pressure. At this point lower the heat and cook for 5 min in position 2. Let pressure release completely, then open the cooker. Remove the mold from inside the cooker and let cool before unmolding.

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