To make caramel, place sugar and water into a small saucepan and stir until dissolved Boil without stirring, until mixture turns to a toffee amber colour, this will take 12-15 minutes. Pour toffee into four individual one-cup ovenproof ramekins, immediately and cover base

Whisk milk, eggs and sugar together and pour over caramel lined ramekins, using a fine sieve to catch any solid particles

Place ramekins into a large deep roasting pan and add enough water to come halfway up the sides of the ramekins. Bake 45 minutes or until just set and custard has a wobbly centre. Cool before placing into the fridge to cool completely overnight.

To serve, invert ramekins onto a serving plate.