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1
To prepare the caramel, place the custard cups by the stove, ready to receive a dollop of hot caramel as soon as its ready.
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2
In a heavy, medium saucepan, combine the sugar and water and cook over medium heat, tilting the pan to swirl the liquid until the sugar dissolves and combines with the water to make a clear syrup, about 5 minutes.
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3
Increase the heat to medium-high and gently boil the syrup, lifting and tilting the pan now and then to cook it evenly, until the syrup turns golden, then light brown, and suddenly a whiskey or tea color.
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4
Quickly and carefully pour the caramel into the custard cups, dividing it evenly among them.
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5
Set the pan aside and tilt each cup to coax the caramel to cover the bottom.
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6
Dont worry if it is uneven; it will all cook together into a beautiful crown.
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7
Set aside.
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8
Preheat the oven to 350F.
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9
To prepare the custard, in a medium bowl, whisk or beat the eggs until foamy and then add the sugar.
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10
Beat well to dissolve the sugar, add the milk, and beat until well combined.
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11
Pour the custard into the custard cups, place them in a baking or roasting pan, and add enough water to come halfway up the sides of the cups.
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12
Place in the oven and bake until the custard is firm around the edges and fairly set in the center, and the tip of a knife stuck in the center comes out clean, 40 to 50 minutes.
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13
Remove from the oven, carefully remove the cups from the pan of hot water, and place on a cooling rack.
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14
Cover and chill if serving time is more than 1 hour away, for up to 2 days.
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15
Serve at room temperature or chilled.
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16
Very gently, loosen the edges of each custard with a table knife.
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17
Place a small serving plate upside down over the custard cup, and invert the cup so that the custard drops onto the plate, displaying its dark, caramel-infused crown and releasing a small pool of thin, delicious sauce.
