An easy caramel custard made in custard cups.

CARAMEL CUSTARD

1/2 cup granulated sugar, divided use
3 cups milk, scalded
4 eggs, beaten
1/2 teaspoon vanilla

Butter 6 custard cups.

Melt 1/4 cup of sugar in a small heavy skillet, stirring constantly, until a caramel syrup forms; pour immediately into prepared custard cups.

Add a small amount of the hot milk to beaten eggs, stirring briskly. Add remaining milk; add remaining 1/4 cup sugar and the vanilla; blend well. Pour mixture into custard cups.

Set cups in a large, shallow baking pan in a 325 degree F oven. Pour hot water into the large baking pan to a depth of about 1 inch.

Bake for about 45 minutes, or until a knife inserted in center comes out clean. Unmold into shallow dessert dishes to serve.

Serves 6