For Portuguese caramel cream, preheat the oven to 180 degrees.
Boil the sugar together with water until it caramelizes. Remove from heat and gradually add the hot milk.
Stir until the caramel has completely dissolved. Beat the egg yolks and whisk them into the milk. Pour boiling water into a baking dish.
Pour the caramel cream through a fine sieve into 4 ovenproof ramekins, layer the ramekins in the baking dish and place everything together in the oven. Bake the cream for 20-25 minutes.
Remove ramekins from water and let cool. Serve the Portuguese caramel cream cold.
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