In a heavy saucepan over a low hear, cook and stir 1 1/2 cup of sugar until melted and golden yellow.

Pour into the custard cups, tilting to coat bottom of cups. Let it stand for 10 minuts.

In a large bowl, beat eggs milk and vanilla extract and remaining sugar until combined not foamy.

Pour over caramalized sugar

Place the cups in square baking pans, pour boiling water in pans to a depth in 1 inch.

Bake at 350°c for 40 to 45 minutes or until a knife inserted near center comes out clean.

Remove from pans to cool and wire racks to unmold run a knife around the rim of cups and invert into desset place.