Melt sugar in a pan over low heat until
a light brown syrup forms. Stir occasionally to get rid of lumps. Add boiling water slowly until smooth. Pour into bottom of mould. Make custard. Boil cream, milk and sugar in pan. Remove from pan and add vanilla. Beat eggs in a bowl and pour mixture
over, beating vigorously. Pour into caramel-coated mould and bake
or steam until custard sets.