Put the caster sugar in a small saucepan and add 5 tbsp of water.
Warm through gently just until the sugar dissolves, then pour into a measuring jug.
Once the sugar syrup has cooled a little, add the eggs, milk and vanilla.
Beat lightly with a fork, without introducing too many air bubbles. Strain through a sieve into a jug. Place a piece of kitchen paper on the surface of the custard mixture to lift any stray bubbles, then discard.
Pour custard into four 175ml/6fl oz ramekins, filling roughly halfway up then put into your rice cooker inner bowl.
Fill the inner bowl with water up to 2/3 of the outside of the ramekins
Cover the ramekins with a piece of foil and then select ’STEAM’ function then press ’START’.
Steam for about 25 minutes*, or until just set. When ready, the custards should still have a slight wobble.
*note that the steam countdown clock won’t start until the water has reached the correct temperature