6 to 8 egg yolks
1/2 to 1 c. sugar
1 tsp. vanilla
4 c. milk

CARAMEL:

1/2 c. sugar
1/4 c. hot water

For pan, use a cookie tin with a lid. Melt sugar stirring all the while as it browns quickly. Add hot water, keep stirring, pour into greased cookie tin. Place in pressure cooker which has 2 inches of water in bottom. Pour custard mixture in. Place top securely on tin. Close lid to pressure cooker and start cooking. Cook for 15 minutes. Let cool before removing and chill several hours.