Imagine a caramel custard in a pressure cooker

I think everyone is fond of desserts..But sometimes some financial problems do crop up. You have no oven but you are dying to eat a caramel custard. So here you are..
CARAMEL CUSTARD
Ingredients:
300ml milk
2 eggs
4 tbsp sugar
a pinch on nutmeg powder
Preparation:
Dissolve 1 heaped tbsp sugar with a little water for caramel, in a heavy pan. Bring to boil ans allow to colour a golden brown. Pour at once the caramel into a warm dry pudding mould and mask evenly all over.
Method:
Beat the eggs,add remaining sugar and stir well till sugar is dissolved. Bring the milk almost to boiling point and pour over the beaten eggs. Strain into a prepared mould. Sprinkle grated nutmeg. Cover mould with greaseproof paper. Pour 200ml water in the cooker. Place grid inside the mould on top and bring to boil. Colse cooker, bring to full cooking pressure on maximum heat. reduce heat to minimum heat and cook for 8 minutes. allow cooker to cool gradually and remove greaseproof paper. Place an inverted serving plate on the custard and upturn. Serve either hot or cold.

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