old fashioned egg pudding

This post is dedicated to my Sakunthala athai (my dad's sister), who makes every one around cheerful by her kindness and high spirit  . Our summer vacations get sweeter upon her arrival.  Even from February we would start waiting for her letter and plans.On her arrival we would go and wait in that train station to take her and kids home with lots of joy. In those days there were no in-law fights or ego problems and the whole family would cheer-up for each others' victory. Still I remember how my mom and Athai compliment each other in everything they did.  Her incredibly long thick black hair is her specialty. Athai is a very thin and beautiful lady (now also) and so energetic in such a way that she would play hide and seek, make kootan choru (camping food), long healthy gossips till midnight  etc. We would sit around her and listen as if it is a live show :) We all sleep together and the bed time stories were endless. I love the way she listens the Ceylon Radio, watching the cricket matches . She and her husband (mama) never fail to help others whenever there is a need. She is a great mom and good friend to all of us. Her tips on house management, grocery purchase always works for me and I held her as my guru while mingling with my family.

Athai makes this pudding for fuzzy egg eaters, when they need some protein. Many days she gives us this with breakfast (may be we are the odd family who craves for a dessert in breakfast time also) and I get satisfied with the dessert alone:) Recently I got this old fashioned pudding recipe from her  and   here goes the recipe.

Egg pudding served with apple....A complete breakfast!

Egg pudding cooked in a vessel.

Ingredients:

Egg - 1 or 2
milk - 1/2 cup
sugar (brown or white) - 3  tsp
salt - a very small pinch
cinnamon - a pinch (optional)
vanilla essence - a tiny drop

Method:

Start heating a pressure cooker with 2 cups of water.
Beat egg well. Add other ingredients and beat again.
Pour into an ever-silver bowl and steam cook in an idly cooker or pressure cooker (without putting the pressure valve weight) for 10 minutes.
If touched it should be like a jelly (spring back) at the edges and slightly loose at the center. It should retain the shape while transferring it.
Take out, empty it to a serving bowl. Garnish with fresh fruit.
Serve chill as dessert or a simple breakfast.

Note:

*This recipe seems to have some historical background. While googling I found out that,  this is a British recipe and hope the British settlers could have passed on this delicious pudding to my home town (which was known for its British settlement at that time).
*An egg pudding should be essentially cooked in high humidity to get that real taste. I have narrated an Indian pressure cooker method here. My aunt won't add salt or cinnamon. But I did so to enhance the sweetness of the recipe.
*cooks.com says, we can bake this pudding in oven at 300 deg F for 40 minutes. They suggest to keep the pudding vessel inside a pan of water.
*We can use this pudding as a custard base for ice creams and cakes.