3/4 c. sugar
2 tbsp. water
2 eggs
1/2 c. sugar
2 tbsp. brandy
1/2 tsp. vanilla
1/4 tsp. ground nutmeg
1/4 tsp. ground cinnamon
1/4 tsp. ground allspice
Dash salt
2 c. lukewarm milk (scalded then cooled)

Heat 3/4 cup sugar in heavy 1 quart saucepan over low heat, stirring constantly, until melted and golden brown. Gradually stir in water. Divide syrup evenly among six 6 ounce custard cups. Let stand until hard, about 10 minutes. Heat oven to 350 degrees. Beat eggs slightly in medium bowl. Mix in remaining ingredients except milk. Gradually stir in milk. Pour over syrup in each cup. Place cups in 13 x 9 x 2 inch pan on oven rack. Pour very hot water into pan to within 1/2 inch of tops of cups. Bake until knife inserted in center comes out clean, about 45 minutes. Remove cups from water. Refrigerate until chilled. Unmold.