* Do not use porcelain molds because it is difficult to make them harden.

Put sugar and water in a small pot and heat over medium.
When boiling as yellowish brown, remove from heat and add hot water. (Be careful not to burn yourself as water may splash).
 

Put an equal amount of caramel sauce in each mold.
 

Put both milk and sugar in a heat-resistant container and place in the center of the oven without wrapping. (Do not insert the Baking tray)

Select MANUAL MICRO, MICROWAVE 600W, select about 3 minutes 30 seconds and press START.

After cooking, mix to melt the sugar. Add well whipped eggs and vanilla extract.
Mix well but do not beat, then strain.
<Important Point>
Whip the eggs well. If they are not whipped enough, egg whites will stick to the strainer, and it may not harden well.
 

Put water in the water tank.
 

Pour the same amount of custard batter in each mold.
Cover each one with aluminum foil and place them near the center of the Baking tray.
Select [18] STEAM LOW and press ENTER, choose 90°C then press ENTER, choose about 20 - 22 minutes then press START.

After cooking, stand in the oven for about 5 minutes, then allow heat to dissipate.
Cool in a refrigerator and take them out from the molds.

Custard Points

Cooking results depend on the shape of the molds and the temperature of the custard batter. If you poke one with a bamboo skewer and notice raw batter stuck to one, extend the cooking time.