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1
Preheat oven to 175 C/350 F.
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2
Make caramel:
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In a saucepan over medium-high heat, mix sugar and water, stirring to combine. Do not stir again. Cook, washing down sides of pan with a pastry brush dipped in water to prevent crystals from forming, until caramel is amber, about 5 minutes, swirling pan to color evenly. Remove from heat. Working quickly, pour about 1 tablespoon caramel into each ramekin, swirling each to coat bottoms evenly.
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4
In a mixer, blend the rest of the ingredients.
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5
Pour custard into caramel-lined ramekins. Place ramekins in a large ceramic or baking dish and fill with about 1-2 inches of hot water. Bake for 25 to 30 minutes in the water bath and check with a knife just to the side of the center. If knife comes out clean, it's ready.
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6
Remove and let cool. Let each ramekin cool in the refrigerator for at least 2 hours. Invert each ramekin onto a small plate; the caramel sauce will flow over the custard.
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7
* Instead of tequila, you can use Tequila or Cajeta liquor. Or you can make your own combination and substitute the vanilla for other flavors and omit the tequila.
