3 oz. sugar
3 tbsp. water

FOR THE CUSTARD:

4 eggs
2 oz. sugar
1 pt. milk
1 tsp. vanilla

A. Put the 3 ounces of sugar into a heavy pan with water and dissolve without boiling. Then boil until golden brown. Pour this caramel into mold and make sure the bases are evenly covered. Cool and butter sides of mold.

B. Blend together eggs, sugar, warm milk. Mix well, add vanilla. Strain custard into mold. Place mold in a meat tin half filled with water. Bake at 325 degrees for about 1 hour.