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Prepare the ingredients.
In a salad bowl, whisk the eggs and sugar.
Pour the syrup in the cake pan.
Bring the milk to the boil. Add the milk slowly to the egg/sugar mixture.
Pour the mixture onto the maple syrup. Pour 200 ml of water in the bowl. Cover cake pan with foil and put it in the basket.
Pressure cooking time: 24 mins
Remove the foil and store in the fridge for 12 hours. Gently unmould.
Tip: Serve this recipe with seasonal fruit.