This recipe was taken from Mexican Cooking by Rosemary Wadey.

Ingredients:

3/4 cup superfine sugar
3 Tblsp water

Custard

5 eggs
3 Tblsp superfine sugar
2 1/2 cups milk
3 Tblsp heavy cream
a few drops vanilla
large pinch ground allspice
1/2 stp ground cinnamon
Whipped topping, optional

Preheat oven to 300°F. Prepare a 6-7 inch deep round pan, or 6 individual ramekin dishes by rinsing with cold water. Put the sugar into a heavy bottomed saucepan with water and mix together. Heat gently, stirring constantly until the sugar has dissolved. Bring to a boil, increase the heat, and boil uncoveredwithout further stirring until the sugar has turned a golden brown.

Pour the caramel quickly into the large container, or divide between the smaller containers, tipping so that the caramel evenly coats the base and a little way up the sides of the containers. Leave far a few minutes to set.

To make the custard, whisk the eggs together lightly with the sugar, and then whisk in the milk and cream. Strain into a jug. Whisk the vanilla, allspice and cinnamon into the custard. Pour the custard over the caramel.

Place the container(s) in a baking pan and then add water to halfway up the side(s) of the container(s). Lay a sheet of greased baking parchment or foil over the custard.

Place the pan in the preheated oven and bake about 45 minutes for the individual custards and 1 1/2 hours for the large custard, until set and a knife inserted into the custard comes out clean. Remove from the water bath and let cool; the chill completely.

Dip each container breifly in hot water, and let sit for a minute or so. Gently shake to loosen and then invert onto a serving dish or individual plates, letting the caramel flow around the custard. Garnish with whipped topping if desired.