Place 4 tablespoon of sugar in a mould, preferably aluminium(3-3 ½ cups capacity).
Add 3 table spoon of water. Stir to combine and place on a medium low flame.
Cook stirring till the sugar is dissolved.
Stop stirring and continue to cook till the sugar begins to turn brown.
Swirl the contents in the mould once, holding it with tongs.
Place the mould back on fire and watch carefully till the sugar turns into a rich golden brown syrup(Over cooking will cause the caramel to taste bitter. So watch carefully).
Remove the mould from fire and swirl the caramel to coat the bottom and up to 2-3 cm along the sides of the mould(Be careful, caramel is very hot!).
Boil the milk and cool till just warm. Add the cream and remaining sugar. Stir till the sugar is dissolved.
Beat the eggs and yolk with the Vanilla Essence till frothy and add to the milk and cream mixture.
Pour the mixture into the mould through a strainer.
Pour enough water in the cooking Pan of an Automatic Cooker to come up to ½ the level of the mould.
Place the mould in it and cover the mould with a plate (If the mould is light, place a small bowl of hot water over the cover of the mould to prevent the mould from swaying in the water).
Cover the cooking pan with the lid and press the cooker switch to cooking mode.
Let the water come to a steady boil. After 5 minutes, manually push the switch to “keep warm” mode. Leave without disturbing for 45 minutes(During this time there is no need for further monitoring the cooking. The custard will set within 40-45 minutes. Even if left longer in the cooker, the texture of the custard will not be effected. This is the advantage I appreciate in this method. I used Panasonic Cooker
Switch off the cooker and remove the cover of the mould carefully (If there is water on the cover, mop it up with a kitchen cloth before removing it, to prevent it from falling into the custard).
Take out the mould and leave aside to cool for 20-30 minutes. Run a thin butter knife along the sides of the custard and turn it out on a serving plate.
If any caramel is sticking to the mould, place it on low heat to melt the caramel and pour it over the custard. Chill the dessert for several hours or over-night before serving.