How to cook
Beat two of the eggs by hand with 2.8 oz (80 g) of sugar. Pour the milk and stir again.
Separately beat the third egg with the remaining sugar and flour, by making sure there are no lumps.
Distribute the caramel in individual cups or a convenient container to fit in a steamer. Pour the first mixture with the milk over the caramel, so that it fills the cups halfway. Spread the flour mixture evenly on top.
Pour as much water as your appliance requires. I added 2 cups (500 ml). Cover the dish or cups with aluminum foil, pinch it at the edges and place it in the appliance.
Cook for 35 minutes on low to slightly moderate heat (you can check with a stick to see if they're ready).
Leave them to cool for 2-3 hours and before serving, turn them over into plates, by passing a knife along the edges, to make it easy to separate them from the molds.
Sprinkle with more caramel topping if desired.