Caramel Custard

Directions

1. 1
   In a large heavy saucepan, cook and stir 3/4 cup sugar over low heat until sugar is melted and golden. Pour into eight 6-oz. custard cups, tilting to coat bottom of cup; let stand for 10 minutes.
2. 2
   In a large bowl, beat the eggs, milk, vanilla and remaining sugar until combined but not foamy. Pour over caramelized sugar.
3. 3
   Place the cups in two 8-in. square baking pans. Pour boiling water in pans to a depth of 1 in. Bake at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Remove from pans to cool on wire racks.
4. 4
   To unmold, run a knife around rim of cup and invert onto dessert place. Serve warm or chilled.