1.Preheat oven to moderately slow (160°C/140°C fan-forced).
2.Place sugar and water in a small saucepan; stir over a low heat, without boiling, until the sugar is dissolved. Then bring to the boil; boil, uncovered, without stirring, until a golden caramel colour.
3.Remove from the heat; gradually whisk in the cream and milk. Return to the heat to melt any undissolved caramel.
4.Using a balloon whisk, lightly beat the egg and egg yolks in a medium bowl until combined; gradually whisk in the cream mixture. Strain the custard into a medium jug.
5.Place 4 x 1/2-cup (125ml) heatproof dishes in a medium baking dish. Pour custard into dishes. Pour enough boiling water into baking dish to come halfway up the sides of dishes. Bake in a moderately slow oven for 35 minutes or until custard is just set.
6.Remove the custards from the baking dish and increase oven temperature to hot (220°C/200°C fan-forced).
7.Slice unpeeled pears lengthways. Place on a large, greased baking tray. Dot with butter and sprinkle with half the extra sugar. Bake for 15 minutes; turn the pears over, sprinkle with remaining sugar, bake for a further 15 minutes or until browned and tender.
8.Serve caramel custards with roasted pears.
Not suitable to freeze. Not suitable to microwave.Note