4 whole eggs, slightly beaten
1 can (12 oz.) evaporated milk
1 c. granulated sugar
4 tbsp. brown sugar diluted in 1 tbsp. water made into syrup to line the pan or mold

Add evaporated milk alternately with the sugar to the slightly beaten eggs and mix thoroughly. Set aside. Line a loaf pan or a similar mold with the syrup made from brown sugar. Pour the mixture into the pan and cover tightly with foil. Cook in a pressure cooker for 3-5 minutes. Remove custard from mold when cool. Refrigerate one hour before serving.