2 c. milk
4 eggs
1-2 drops of vanilla
1 c. sugar

Prepare a caramel with sightly more than half of the sugar in a double
boiler.  Once brown, add 2 soup spoons of water while mixing.  Lightly
coat the bottoms o th custard cups with the mixture. 

Beat the eggs.  Bring the milk to boil.  Add the sugar and vanilla and mix
well, and then add the eggs.  Pour into the custard cups and place in a
shallow baking dish.  Pour hot water around the custard cups, halfway up
the side of the custard dishes.  Bake for 45 minutes at 275 degrees.