In heat-safe combine the sugar and water according to the measurements given above. Transfer the bowl into the microwave and cook on high power mode for 3 minutes or until the syrup is golden, if you like your caramel to be a little bitter then go ahead and set the timer at 4.

Carefully swirl the caramel sauce coating the bottom half of the bowl. Set it aside and allow to cool, avoid touching the sauce with bare hands as it is extremely hot.

In a measuring cup, add the whole eggs, egg yolks, and vanilla extract. Gently whisk together until well combined. Now add the sugar and milk, whisk together until thoroughly combined.

Strain the custard into the caramel bowl using a fine-mesh strainer to avoid any sort of lumps. Cover the bowl with aluminum foil sealing. To keep it in the place you can also secure it with a cooking band.

Add one ½ cups boiling water into a moment change of state pot and place the bowl on high of the steam rack or trivet and transfer into the pot. Cowl with the lid and set the steam.

Set the sterilizer to “steam” mode exploitation low and also the change of state time for concerning twelve minutes. (it takes concerning eight minutes to return to pressure.)

Once the change of state time is completed, provide a natural pressure unharness off, it would take concerning ten minutes. Transfer the bowl from the moment pot and take away the foil. Let the dessert cool on the counter for one hour so transfer the dessert into the white goods and chill for a minimum of half a dozen hours.

Serving the dessert and caramel custard to serve, run a knife around the dessert to loosen it from the bowl, invert the bowl onto a dish to get rid of the dessert.

Serve the delicious dessert with recent berries.

You may refrigerate any remaining parts. Relish among 2-3 days.