1

Preheat oven to 350 degrees F.

2

Place 8 ovenproof 5 ounce custard cups on a cookie sheet. Put one teaspoon of sugar from the 1 cup of sugar in the recipe, into each of the custard cups. Place into the oven to melt sugar until slightly browned. This should take 10-15 minutes.  Take out and cool to lukewarm. (Leave the oven on).

3

In large bowl, beat eggs; stir in milk and other ingredients (including the remaining sugar) with a wooden spoon. Let sit a while for bubbles to disappear. Pour slowly into custard cups.

4

Place cups in an oblong large baking pan. Pour warm water in pan to come about ¾" up on cups. Bake 45 minutes.

5

Cool cups on a wire rack. Refrigerate until ready to serve.

6

When ready to serve, turn each cup onto a small dessert plate. Let the sauce drip over the top and sides.