In this classic caramel custard, the custard part is easy. The caramel sauce is only a little harder. The most important matter of all is to bake the custards gently, in a water bath, so as not to overbake them.
To make the caramel: Cook the sugar and water together in a white enamel saucepan over medium-high heat until you see the first bit of browning. Brush any sugar crystals off the sides of the pan with a wet brus