To make the caramel, dissolve 100g of the sugar in a small saucepan with 150ml water. Bring to the boil and cook without stirring until it turns a rich golden brown.
Divide the caramel between six ramekin dishes, ensuring the bottoms are completely covered.
Warm the milk and pour onto the lightly whisked eggs and the rest of the sugar. Strain carefully into the dishes over the caramel.
Put the dishes into a shallow baking tin of water and cook for about an hour (or until set) at Gas Mark 3/170C.
Allow to become completely cold before turning out.
Go to What to Buy for details about organic dairy products.
