Prepare the Caramel: In a small pot, combine sugar and water; do not stir. Heat until golden brown, about 3-4 minutes. Lower heat, add hot water carefully, stir until smooth, then pour into containers to set.

Make the Custard: Warm milk in a microwave-safe bowl for 2 minutes. In a separate bowl, whisk eggs, egg yolks, and sugar until smooth. Gradually add warm milk while stirring continuously, then strain if desired.

Combine and Cook: Pour custard mixture over caramel in containers. Fill a large pot with enough water to cover half the height of the containers, place chopsticks across the bottom, and set the containers on top. Cover and steam over medium heat for about 15 minutes.

Cool and Serve: After steaming, let sit for a few minutes. Refrigerate for at least 1 hour. Run a knife along the edges, invert onto a plate, and enjoy the caramel drizzle over the custard.