2/3 Cup sugar
6 egg, beaten
2 Cups milk
1 Teaspoon vanilla
Serving Size : 6
Heat half the sugar in a small skillet, over a medium flame shake and tilt pan to melt evenly. Pour immediately into pie pan or custard cups. Swirl pan or cups around to coat the bottom and lower sides evenly. Combine eggs, the remaining sugar, milk, and vanilla. Beat to blend well. Set caramel lined pan or custard cups into a large baking pan. Fill lined pan or custard cups with egg mixture. Pour hot water into baking pan to a depth of 1 inch ( About half way up the sides of custard cups or dish). Bake @ 350 degrees for 25 minutes, until center is set. Remove from water and chill at once. Invert chilled cups onto a serving platter or individual dessert plates. Serve chilled.