Beat the eggs and egg yolks together with vanilla essence.
Add milk while stirring.
Strain the mixture.
Dissolve sugar and water together until caramelized.
Line serving dish with the caramel.
Pour the custard over the caramel. Cover with foil.
Place some water in a pressure cooker (enough for it to last the length of your cooking time).
Now place something like a katori in it and then a perforated metal plate (cookers usually have them).
Over this place the pudding to be steamed.
The plate should be above the water, not touching it. Seal the pressure cooker and cook without the pressure for about 20 minutes.
Take the pudding out of the cooker, turn upside down into a dish and serve.