1.Dice the bread into 1cm/ ½ to ¼ inch cubes. Grease cups with butter.

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2.Mix 4 tbsp of sugar with 2 tbsp of water to make a thick brown golden caramel sauce on medium fire. Dilute the caramel sauce with rest of 2 tbsp of water.

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3.Pour the caramel sauce into the cups and add bread cubes.

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4.Dissolve the sugar (2oz) in the lukewarm milk. Pour milk into the beaten eggs slowly. Add a few drops of vanilla extracts and beat the mixture to form custard.

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5.Pour the custard into cups and remove bubbles on top.

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6.Double-boil the cups of custard in the Inner Pot for 2 minutes.

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7.Keep the pot of materials inside the Vacuum Cooker for 30 minutes.

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8.Chill the pudding before serving. Replace the hot water in the inner pot to cold water or keep the pudding in a fridge.

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Burner Cooking Time: 2 min
Vacuum Cooking Time:30 min