Heat 3/4 cup sugar and 3 tbsp water in small heavy duty saucepan or skillet, over high heat; stirring it until dissolved and caramel colored. Pour into bottom of a mold of 2 cups of capacity. Quickly swirl around bottom to coat. Set aside.
Boil water with sugar to make syrup, about 5 minutes. Let the syrup cool, add it beaten eggs, orange juice. Pour into prepared mold, cover.
In a cooker pressure with 1 1/2 cup of water put the mold inside close cooker, bring to full pressure on high heat. Reduce heat and cook for 20 minutes.
Remove cooker from heat.
Allow to cool naturally, open cooker.
To serve it pass small knife around edge of pan. Invert serving plate over pan.
Shake gently to release
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