Make the caramel sauce: Put sugar and water in a small pan and cook over high heat. When it changes color, lower the heat and keep simmering until it turns into a caramel color. Add boiling water (it will spit so be careful) to thin out. Pour into the pudding cups or cocottes.

Strain the mixture through a sieve into a large bowl. Pour the mixture into the pudding molds or cocottes.

Put the molds on an oven baking pan. Add enough boiling water to come halfway up the sides of the molds. Bake in a 340F/170C oven for 30 minutes. Let cool, then chill in the refrigerator to finish.

Unmold the puddings by running a knife around the insides edge. They will come out easily, and look like this.

Ovens these days seem to come with shallow baking sheets. Our new oven has that type of sheet.

You can steam-bake puddings on those, so I was inspired to try this. Use a square baking pan and a tray you use for tempura. Perfect.