In a thick-bottomed pan, combine sugar and water.

Heat over medium heat without stirring until the sugar begins to melt.

Gently tilt the pan to melt the sugar evenly.

Continue heating until the sugar caramelizes and turns golden brown.

Pour the caramel into a pudding mold.

Tilt and rotate the mold to spread the caramel evenly.

Set aside to cool slightly.

Heat milk until warm, either on the stove or in the microwave.

In a separate bowl, break the eggs.

Add sugar and flavoring to the eggs and mix gently with a whisk.

Add the warm milk to the egg mixture and mix gently.

Strain the mixture.

Pour the strained egg-milk mixture into the mold over the caramel. Do not stir.

Cover the mold with a lid.

Pressure cook for up to 3 whistles.

Alternatively, cover the mold with a lid or aluminum foil and place in the cooker.

Steam for 25 to 30 minutes until done.