CARAMEL CUP CUSTARD (French)

Make the custard as in the recipe for "Cup Custard." Take 4 oz. of castor sugar; put it over a brisk heat in a small enamelled saucepan, keep stirring it until quite melted and a rich brown. Then cautiously add 2 tablespoonfuls of boiling water, taking care not to be scalded by the spluttering sugar. Gradually stir the caramel into the hot custard. Let it cool, and serve in custard glasses.