|Sugar||1 Cup (16 tbs)|
|Milk||3 Cup (48 tbs)|
|Eggs||5 Small, beaten|
Melt 1/2 cup sugar over low heat in a skillet, stirring constantly.
Pour into 6 to 8 custard cups, coating bottoms and sides.
Beat remaining sugar and remaining ingredients together.
Pour into caramel-lined cups.
Place in pan of hot water, bake at 325Â° for 1 hour, or until set.
Serve unmolded, warm or chilled