Bring the dissolved sugar to a boil over medium-high heat and cook until you see the first bit of browning. The sugar is now extremely hot--about 350 degrees--so be careful. It can burn very quickly. Lower the heat and continue to cook, flowing it around a bit, until the center of the pan is light brown. Remove it from the heat immediately. The caramel will continue to cook a bit dark from its own heat.
Pour about 1/2 tsp. of the caramel into the bottoms of 6-ounce custard cups and set aside.
To make the custard, whisk all custard ingredients in a bowl
Put the custard cups into a pan of hot water and allow the contents of the cups to become warm.
Put the entire pan into a preheated 300-325 degree oven. Bake for 30 minutes, or until the custard has set and is clearly no longer liquid. The tops should brown only slightly. Remove from oven and allow to cool at room temperature for about 15 minutes, then refrigerate.
