Boil milk with 5 tbsp sugar and keep aside.
3)Soak bread pieces in boiled milk.
4)Beat eggs in a blender. Add milk mixed with bread pieces, milkmaid, vanilla essence and blend well.
5)For caramel, dissolve 1 tbsp sugar with little water. Heat a pan and bring it to boil. Once bubbles comes and it turns golden brown in color, turn off the heat.
6)Immediately transfer it into a pudding mould (or you can use flat bottomed steel separator that comes with cooker) greased with ghee and mask evenly all over.
7)Pour the egg mix into it and steam in a pressure cooker(double boil).
8)For double boiling, pour 3/4 cup of water into the pressure cooker. Place grid inside with mould on top. Cover mould with a lid or aluminum foil. This is to avoid water dripping into the mix.
Close cooker and bring to full cooking pressure on maximum heat. Reduce to minimum heat and again cook for 15 minutes. Allow cooker to cool gradually before opening.
Remove foil and place an inverted serving plate over the custard and upturn.
Serve either hot or cold.