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