Orange cream dessert

• 3 eggs
• 100 g caster sugar
• 500 ml orange juice
• zest of an orange
• liquid caramel (ready-made or home-made)

Beat the eggs in a bowl. Put the orange zest in the orange juice and add the eggs. Mix well with a whisk. Add the sugar.

Make the caramel or pour in the readymade caramel (about 0.5 cm thickness) in the bottom of the 4 small terrines. Pour in the egg mixture.

Pour 750 ml of water into the pressure cooker, position the trivet and basket containing the 4 terrines.

Close the lid. As soon as the steam is released, reduce the heat source and leave it to cook for the time indicated.

When they have cooled down, remove from the mould and serve.