|Granulated sugar||1⁄2 Cup (8 tbs)|
|Milk||2 Cup (32 tbs)|
|Granulated sugar||1⁄4 Cup (4 tbs)|
In 2-cup (500 mL) measure, combine sugar and water; microwave, uncovered, at High for 4 to 6 minutes or until golden.
Pour into 6 lightly greased 3/4-cup (175 mL) custard cups; set aside.
Custard: In 4-cup (1 L) measure, microwave milk, uncovered, at High for 4 to 6 minutes or until scalded and bubbles appear around edge.
In bowl, beat together eggs, sugar and vanilla; whisk in scalded milk and pour evenly into custard cups.
Cover with waxed paper and microwave at Medium (50%) for 6 to 8 minutes or until knife inserted near center comes out clean, rearranging cups every 2 minutes.
Let stand on counter until cool; refrigerate for 1 hour or until chilled.
To serve, loosen around edge of custard with sharp knife; invert onto plate.