3/4 c. sugar

Custard:
2 c. milk
2 c. light cream
6 eggs
1/2 c. sugar
1/2 tsp. salt
2 tsp. vanilla extract
1/3 c. brandy
Boiling water

Place 3/4 cup sugar in large skillet. Cook over medium heat until sugar melts and makes light brown syrup. Stir to blend. Immediately pour into heated 8 1/4 round shallow baking dish and rotate to that bottom and sides are covered. Set aside.

Custard: In medium saucepan heat milk and cream until bubbles form. In large bowl with rotary beater beat eggs slightly. Add sugar, salt and vanilla. Gradually stir in hot mixture and brandy. Pour into prepared dish.

Set dish into shallow pan. Pour boiling water to 1/2 level around dish. Bake 35 to 40 minutes or until knife inserted into center comes out clean. Let cool, then refrigerate 4 hours or overnight.