Place the sugar in a small saucepan over medium heat. Stir continuously until caramelised. Be careful not to burn the caramel: its colour should not become too dark. Ideally remove it from the heat when it is light to medium amber.

Use a spoon to divide the caramel evenly into about 6 ramekins.

In a small saucepan over medium heat combine milk and sugar. Stir occasionally until the milk starts simmering. Remove the pan from the heat and let the milk cool, stirring from time to time.

In a large bowl gently beat the eggs with a fork. Gradually add the warm milk mixture to the eggs: just one tablespoon at a time. When all the milk is absorbed into to the eggs pour the creme into the ramekins with caramel on the bottom.

Place the filled ramekins in a large baking pan and fill the pan with cold water. The water should cover the ramekins halfway. Place the pan in the oven.

Bake the Creme Caramel about 1 hour at a low temperature: 130°- 140° C/ 260° – 280° F and another half hour at 160° C/ 320° F. From time to time add cold water or ice cubes to the pan to prevent boiling.

When the Creme Caramel starts browning on top, remove the ramekins from the oven. Let them cool until room temperature and then transfer them to the fridge.

Serve the Creme Caramel cold, inverted on a small plate. Carefully run a knife around the edges before inverting it.