Caramel custard

• 3 oz (75 g) granulated sugar
• 1 tablespoon cold water

Heat the oven to 325°F (160°C) or gas no. 3. Put the granulated sugar into a dry saucepan and stir over moderate heat until the sugar dissolves and turns to a golden caramel syrup. Draw off the heat and add the water.

(Take care: the mixture will bubble up with the addition of a cold liquid.) Return to the heat and stir to make a smooth caramel syrup. Pour the hot caramel syrup into an