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.