Caramel cream was made just like this in the fifteenth century (though the recipe is in very different language).
Make the caramel by pouring the sugar and water into a small saucepan and heating over a low flame. Stir all the time to dissolve the sugar. Bring to the boil, then, without stirring, simmer until it turns a rich brown. Pour into four individual moulds. Swish them around until the sides are well coated.
To make the custard, heat the milk in a saucepan. Put the sugar into a basin and add the eggs. Beat together. Pour the hot milk on to them gradually. When ready pour at once from the pan into the caramel-coated cups or basin. Place the moulds in a baking tray of hot water and cook in the oven at 350° F., gas mark 4, till set (about 20–30 mins.). Chill and turn out to serve.
©1975 The Estate of Elizabeth Ayrton