Crème caramel

Preheat oven to 160°C (325°F). Prepare a bain-marie by placing a larger roasting pan with about 2.5 cm (1 inch) of hot water in the oven.

For the caramel, combine 150 grams of Granulated sugar and Water in a heavy-bottomed saucepan over medium heat. Stir until the Granulated sugar dissolves, then stop stirring. Cook until the mixture turns a rich amber color, swirling the pan gently if needed to ensure even coloring. This should take about 5-8 minutes.

Immediately and carefully pour the hot caramel into six individual ramekins (approximately 150 ml capacity each), tilting each ramekin to coat the bottom evenly. Set aside to cool and harden.