1. To make the caramel, put the sugar and 2 tbsps water in a small saucepan. Heat on medium-low heat, swirling the pan from time to time until the sugar has dissolved. Increase temperature to medium-high and cook until the sugar turns amber in color (approx. 8-10 minutes), swirling the pan occasionally. Do not stir.
2. Working quickly, divide caramel into the 4 ramekins, tilting to spread the caramel evenly over the base, and set aside. Be careful during this step. Caramelized sugar is very hot.
3. Meanwhile, for the crème, whisk the eggs, egg yolk, vanilla and sugar together in a bowl until smooth and combined. Add milk and cream and stir through. Pour mixture through a fine sieve into a large measuring cup. Discard solids in sieve.
4. Divide mixture evenly on top of the caramel, leaving a 1/2-inch border at the top. Cover each ramekin with aluminum foil and press down around the edges to seal. Place ramekins onto the steaming tray and cover with the stainless steel, steaming lid.
5. Fill water tank up to the MAX fill line with cold tap water. Press the STEAM button to select LOW. Press the arrow up to select 22 minutes. Press START.
6. Immediately after steaming is complete, remove stainless steel steaming lid. The crème will still be wobbly in the center but will set once cooled completely.
7. Cool in the refrigerator for at least 6 hours or overnight.
8. To serve, remove the aluminum foil. To turn out the crème caramel, run a small knife around the inside sides of each ramekin. Place a dessert plate on top and invert. When the caramel sauce starts to run out onto the plate, carefully remove ramekin. Serve with berries, if desired. Note: You will need 4x 6-ounce (180ml) round, heatproof ramekins for this recipe.