Rich Egg Custard

Lightly beat the eggs and egg yolks with the vanilla. Heat the sugar with the milk, then slowly pour into egg mixture, stirring constantly. Butter a souffl or custard dish that will fit into cooker. Pour mixture into dish, being careful not to fill the dish more and 3/4 full. Sprinkle with a little nutmeg or cinnamon. Cover the dish with 2 layers of buttered waxed paper, buttered side down. Pour 1 1/4 cups of water into the cooker and place cooking rack in the bottom. Put the dish on the rack. Close the lid. Cook for 5 minutes. Remove the lid. Serve warm or cold.