In a medium skillet over medium heat, melt half of the sugar while stirring occasionally and swirling the pan.
Quickly pour the hot caramel equally into 8 buttered ramekins, swirling to coat the bottoms evenly.
Place ramekins in a large baking pan and add hot water to reach halfway up the sides of the ramekins. Bake at 300°F for about 60 minutes or until custards are set.