Instructions: 1. Place 3/4 cup sugar in large, heavy skillet Cook, over medium heat, until sugar melts and forms a light brown syrup. Stir to blend.

2. Immediately pour syrup into heated, 8 1/4-inch-round, shallow baking dish. Holding dish with pot holders, quickly rotate, to cover bottom and sides completely. Set aside.

3. Preheat oven to 325 F.

4. Make Custard: In medium saucepan, heat milk and cream just until bubbles form around edge of pan.

5. In large howl, with rotary beater, beat eggs slightly. Add sugar, salt, and vanilla. Gradually stir in hot milk mixture and brandy. Pour into prepared dish.

6. Set dish in shallow pan; pour boiling water to 1/2-inch level around dish.

7. Bake 35 to 40 minutes, or until silver knife inserted in center comes out clean. Let custard cool, then refrigerate, 4 hours or overnight.

8. To serve: Run small spatula around edge of dish, to loosen. Invert on shallow serving dish; shake gently to release. The caramel acts as sauce.

Makes 8 servings.

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