For the Caramel
1Heat a tall round 4” aluminium baking pan. Add sugar. Keep the heat low. Keep swirling the sauce pan. Do not stir.
2Let the sugar turn into golden brown liquid. Turn off the heat. Add water. Keep it aside. Let it cool. Refrigerate it for 20 minutes. Let the liquid thicken a bit.
For the custard
2Blend the rest of the ingredients except rum in a blender for 2 minutes.Now add 3tbsp of rum. Use thick coconut milk.Here I’m using store bought coconut milk.
3Now take the prepared tin out of the refrigerator.Transfer this mixture into pan.
4Do not stir. Cover the pan with parchment paper. Tie it firmly. Make a small slit on the top for the steam to escape.
5Now, Take a medium size pressure cooker. Remove the weight. Place the grid. Pour 1 1/2 cup of water. Close the lid. Let the water boil well. Lower the flame. Open the lid and very carefully place the prepared tin into the cooker.Steam the custard on low flame for 30 minutes.
6Remove the pan from the cooker. Let it cool well.
7Refrigerate the custard overnight.