Prepare bowls or custard cups. Pour the sugar for caramelization in a pan on the stove with 1 tablespoon water. Stir until caramelized but don't let it burn. Spread the caramel along the bottom of the cups.
Arrange the cups in a deep oven dish, pour in enough water to just above the middle of the cups and put them to bake in the warm oven for about 1 hour.
The temperature must not be high and the water must not come to a boil because the crème caramel will become bubbly. If necessary, during baking, add more water to the oven dish. Serve the crème caramel cooled and inverted onto a plate.