How to make Creme Caramel

How to make the Caramel sauce
1 cup of white sugar
1/2 cup water
cook on low heat until golden, let cool slightly and then add 1/4 cup water in stages
let cool before adding to the cups, you can also use oven-proof containers. if you don't have a steam oven you can use a standard oven you should use (bain-marie) use a deep-sided roasting pan, place the filled caramels in the pan and 1/2 fill the pan with hot water following the same method of cooking (but I would not use plastic)
Custard filling
6 Large Egg
I cup of white sugar
600ml Cream
400ml milk
Method
Add sugar to the eggs and mix well
Gently warm the milk but don't boil
when milk is hot add a little to start with (this is called tempering )then slowly add the rest in stages
Add caramel to your dishes allow to firm for a minute or so then add your custard mix to each container.
Set the oven to 140C /or 284F and cook for 40min the custard should be set and not runny
If not set cook for another 5 min or so, remove and allow to cool before refrigerating one to two hours
Turn out onto a plate and enjoy
Cheers CM