Caramel Custard

1 1/2 c. sugar, divided
6 eggs
2 tsp. vanilla
3 c. milk
In heavy saucepan over med. low heat, cook and stir
3/4 c. sugar til melted and golden.Pour into 8 - 6 oz -
custard cups, tilting to coat bottom of cups.
Let stand 10 min.
In large bowl, beat eggs , vanilla, & milk til combined
but not foamy. Pour over caramel sugar in cups.
Place cups in 2 -8 in. - square pans. Pour boiling water
in pans to a depth of 1 in.
Bake at 350 for 40 to 45 min. knife test Remove from pans
to cool on racks.
To unmold. run a knife around rim of dish & invert on
serving platter. Serve warm or chilled.
from the kitchen of Lois Wood