Place 75gm castor sugar in a saucepan, keep over medium heat until sugar melts. Allow to bubble away without stirring, until it turns amber. Take off heat, add few saffron strands and pour into a 6” baking tin, turning gently to coat the bottom.
For custard, put 400ml water into a pressure cooker and place a trivet inside. Let the water to come to a boil, while you whisk the custard.
Place 200ml milk, 200ml cream, 150gm condensed milk, two eggs, saffron strands and 1/2 teaspoon of vanilla bean paste in a bowl and mix.
Pour into the prepared tin. Cover with foil. Close the pressure cooker. Don’t use a whistle. Cook over medium heat for 20 minutes.
Place a platter over the tin, turn over swiftly, and shake to release. Top with saffron strands, slivered pistachios and rose petals. Serve chilled. Recipe by Deeba Rajpal from Passionate About Baking