- 1/2 cup Sugar
- 1 cup Hot Water
- 1 cup Coconut Milk or Whole Milk
- 1/3 cup Whole Milk
- 1/3 cup Sweetened Condensed Milk
- 2 large Eggs, lightly beaten
- 1 large Egg Yolk, lightly beaten
- 1 tsp Vanilla Extract
- 1 tsp Dark Rum, optional
- Dash Salt
In a small heavy saucepan, spread sugar; cook without stirring, over medium-low heat until begins to melt, then stir constantly until melted sugar turns deep amber color. Remove from heat and carefully stir in 1 tbsp hot water. Quickly pour into six hot 4 oz jars.
Heat coconut milk and whole milk in a saucepan until bubbles form around the sides. Whisk condensed milk, eggs, egg yolk, and and salt until blended but not foamy, then slowly stir in hot milk, then stir in vanilla. Strain through a fine sieve.
Pour egg mixtures into prepared jars. Center lid on jars; screw on bands until fingertip tight.
Add remaining water to the electric pressure cooker then place trivet insert in the bottom. Place jars on trivet, offset-stacking as needed. Lock lid; make sure vent is closed. Select manual settings, adjust pressure to high and set time for 6 minutes.
Allow pressure to naturally release for 1 minutes when finished cooking, then quick release any remaining pressure according to manufacturer's manual.
Preparing: 30 minutes / Servings: 6