|Hot milk||1 1⁄4 Cup (20 tbs) (Not Boiled)|
|Eggs||2 , slightly beaten|
Add hot milk, sugar, vanilla and salt to eggs.
Pour custard into aluminum custard cups to 1/2 inch from top.
Cover with 2 thicknesses waxedpaperheld in position with a rubber band or string.
Place on rack in cooker with.
1/2 cup of water Cover, set control at 5 and cook 1 minute. Turn off heat.
Allow pressure to go down normally.
For Rice Pudding, add 2 cups cooked rice to custard