Caramel Custard Cups

by Mimi Rippee

Preheat oven to 350 degrees F.

Spread 1/2 cup sugar evenly over the bottom of an 8-inch round baking dish. Heat the dish in the oven for 30 to 35 minutes, or until sugar is melted to a golden-brown syrup. Remove from the oven and let cool until hardened.

Meanwhile, beat eggs well with a mixer in a medium bowl. Add remaining 3/4 cup of sugar, the evaporated milk, cream, 1 cup of water, and the vanilla extract. Make sure sugar is dissolved.

Pour mixture into the prepared baking dish. Place this dish in a shallow pan, and pour hot water to the 1-inch level around dish. Bake for about 1 hour, or until knife inserted in the center of custard comes out clean. Refrigerate until well chilled.