Instructions: Set 6 small custard cups on a paper towel in a baking pan.
Put 1 cup sugar in a 10 inch frying pan. Place on medium heat until it melts and turns amber. Tip pan as needed. Pour at once into cups. Set pan aside.
In a bowl beat 3 eggs until frothy- set aside.
Combine 2 cups milk and 1/3 cup sugar and heat stirring in frying pan until remaining caramel is dissolved and milk is scalded. Slowly stir milk into egg mixture. Add 1 and1/2 teaspoons vanilla. Pour into cups. Place pan with molds into the oven and pour boiling water to 1/2 inch in pan. Bake at 400 degrees for 15 to 20 minutes or until knife comes out clear. Remove from the pan and cool-preferably overnight.
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