A rich caramel custard dessert with a melted caramel topping.
Melt the sugar in a heavy based saucepan over a low heat. Once you have a reddish-brown caramel, add the water spoonful by spoonful.
Pour the caramel in to individual ramekins.
Preheat the oven to 130 °C. Bring the milk to the boil.
Beat the eggs and sugar together in a bowl. Add the hot milk to the bowl and skim off the mousse.
Pour the liquid in to ramekins and then place in a large roasting tray. Pour in enough water the come halfway up the sides of the ramekins then carefully transfer to the oven and cook for 45 minutes.
«To give a different flavour to your crème caramels by adding star anise or cardamom to the milk. Remove before pouring the liquid in to the ramekins.»