Ingredients
1-1/2 cups sugar, divided6 large eggs, room temperature3 cups whole milk2 teaspoons vanilla extract
Preparation
In a large heavy saucepan, cook and stir 3/4 cup sugar over low heat until melted and golden. Pour into eight 6-oz. custard cups, tilting to coat bottom of each cup; let stand for 10 minutes.
In a large bowl, beat the eggs, milk, vanilla and remaining sugar until blended but not foamy. Pour over caramelized sugar.
Place the cups in two 8-in. square baking pans. Pour very hot water in pans to a depth of 1 in. Bake at 350° until a knife inserted in the center comes out clean, 40-45 minutes. Remove from pans to cool on wire racks.
To unmold, run a knife around rims of cups and invert onto dessert plate. Serve warm or chilled.
