1. Preheat the oven to 300F. Grease ten 1/2 cup ramekins.
2. Put the sugar in a pan with 1/4 cup water. Stir over low heat until the sugar has dissolved. Bring to the boil, then reduce the heat and simmer until the mixture truns golden brown. To avoid a burnt flavour, remove the pan from the heat just before the caramel reaches the desired colour. It will continue to darken even after cooking has finished. Pour a little hot mixture into each ramekin and swirl to cover the base. Set aside.
3. Put milk, cream and sugar in a pan and stir gently over low heat until the sugar has dissolved. Add eggs into the warm milk. Strain the mixture into a jug and pour it into the ramekins.
4. Place the ramekins in a deep baking dish. Pour hot water into the baking dish to come halfway up the sides of the ramekins. Bake for 50 minutes, or until the custard is set and a knife comes out clean when inserted into the centre. Allow to cool, the refrigerate for at least 6 hours. To unmould, run a knife around the edge of each custard and gently upturn onto a serving plate. Shake gently to remove, if nescessary.

Modifications: Creme Caramel can be served with whipped cream, fresh fruit and wafers. The custard for creme caramel can be flavoured with spices such as cardamom, cinnamon and nutmeg, with lemon rind, or with your favourite spirit or liqueur.

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Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your caloric needs.