Caramel Pudding

Instructions for Instant Pot Cooking: Step 1: On a stove, make the caramel sauce using 1/4 cup of sugar and 1 tablespoon of water. You can make this sauce in a saucepan and transfer it into the mold, which will be used for baking later. OR I made the caramel sauce in the IP insert that I will use to make the pudding later in IP. Cook the sugar on low to medium, till all the sugar is melted and it starts to turn light brown in color. This takes from 3 to 5 min. Let the caramel cool and set completely. Around 10 min. Step 2: In a blender, blend all the ingredients for pudding. Transfer this pudding mixture into the container with caramel sauce. Step 3: Turn on Saute mode, add 2 cups of water, or just enough to cover the trivet. Bring it to a rolling boil. Step 4: Carefully place the container into the IP, cover it with a lid. Close the IP, steam release handle to venting position. Switch to steam mode. Set EXTERNAL timer for 25 min. Step 5: After 25 min, let pressure release naturally, 2 to 3 min. Check the pudding, the sides of pudding will be leaving the pan and until center is just set (mixture will jiggle). Cool it at room temperature. Keep this in refrigerator for 4 to 5 hours or until set. Step 6: Demold the caramel pudding, using a sharp knife, run through the edges of the container, place a serving plate on top of the container, and gently turn it upside down. Caramel pudding is ready to serve. Enjoy!!

Instructions for Pressure Cooker Cooking: Step 1: On a stove, make the caramel sauce using 1/4 cup of sugar and 1 tablespoon of water. You can make this sauce in a saucepan and transfer it into the mold, which will be used for baking later. OR I made the caramel sauce in the IP insert that I will use to make the pudding later in IP. Cook the sugar on low to medium, till all the sugar is melted and it starts to turn light brown in color. This takes from 3 to 5 min. Let the caramel cool and set completely. Around 10 min. Step 2: In a blender, blend all the ingredients for pudding. Transfer this pudding mixture into the container with caramel sauce. Step 3: On a high heat, in a pressure cooker, add 2 cups of water, or just enough to cover the trivet. Bring it to a rolling boil. Step 4: Carefully place the container inside the pressure cooker, cover it with a lid. Close the pressure cooker, remove the steam release handle and cover it using a small steel cup. Set the heat to medium high. Set EXTERNAL timer for 25 min. Step 5: After 25 min, let pressure release naturally, 2 to 3 min. Check the pudding, the sides of pudding will be leaving the pan and until center is just set (mixture will jiggle). Cool it at room temperature. Keep this in refrigerator for 4 to 5 hours or until set. Step 6: Demold the caramel pudding, using a sharp knife, run through the edges of the container, place a serving plate on top of the container, and gently turn it upside down. Caramel pudding is ready to serve. Enjoy!!