First make the caramel. Pour the sugar and six tablespoons of water into a clean stainless steel pan ... pouring cream. Make these the day before - if you turn the caramel custard out too soon ...

Caramel is the very epitome of indulgence. The lusciously sweet confection is pure melted sugar often blended with butter, heavy cream ... onto the sides of your pan and crystallize.

If you need to move the mixture to prevent it from burning, swirl the pan ... tipping them each this way and that until the caramel has evenly coated the base and sides. Set aside. Heat the milk ...