To the mixture I also added water(same amount as the milk)a pinch of salt a tps.of vanilla.Since I did not have 70 min. I did in the pressure cooker in a covered metal mold (or a round cookie can, as long as it has a lid)the caramelized sugar I do direct in to the mold, let the sugar cool(I did the sugar while I was doing the milk mixture, so by the time I ended it was already cool. and added just enough water to the cooker to get half way to the mold once you put it inside(Remember the water will boil and you don't want it to get into your mixture,even if its covered it is under pressure).Once the pressure starts, lower to medium for 25 min.And that's all the time it takes.If you want a nice presentation and want to server it on a nice plate you have to put it in the fridge for at leats 2 hrs.that makes the caramelized sugar melt just enough to let you get it in to plate and won't stick to the mold>Use causion using the pressure cooker.I always use it and is a time saver!!

Reviewed On: Dec. 31, 2003

Less milk, and add one egg.I also tried(1 tps, depending on how many you are making) of cooking wine or white wine.Next time will try rainsin bread instead.Dont let the bread soak for too long or it will get soggy.

Reviewed On: Dec. 10, 2003

Fantastic holiday recipe.No to be confused or compared with eggnog"or the taste of rum will be too strong" the mixture is thicker and tastes much better.My grandmother used to make it every christmas.The drink, originally fron France"Creme De Vie"..."Cream of Live".....delicious....

Reviewed On: Dec. 8, 2003