To prepare the caramel, add sugar and water in a sauce pan. Do not mix.
Bring to a boil under low fire until golden brown. Transfer to the cake pan. Set aside to let it cool and harden.
Add all the remaining ingredients on a blender. Pulse until well blended. Refrigerate for at least an hour up to overnight.
Slowly strain and pour the mixture into the caramel pan.
Using IP, add 2 cups water into the IP pan and set the trivet with the cake pan. Cover with foil or cake pan lid.
Lock the IP lid and set to STEAM for 20 minutes and NPR for another 15 minutes.
If no IP, cover and bake in the oven with water bath for 30 minutes and sit for 10 minutes.
Refrigerate for at least 4 hours. Serve and enjoy!
