CARAMEL:

1/2 c. sugar
2 tbsp. water

CUSTARD:

2 c. milk
4 eggs
1/3 c. sugar
1 tsp. vanilla

For caramel: Place sugar and water in a small saucepan, bring to boil over medium-high heat, continue cooking till mixture turns light brown (8 to 10 minutes). Pour into a 1 quart glass smooth mold or 6 individual custard molds, turn the mold quickly in all directions to coat bottom and half way up the side of the mold. Preheat oven to 350 degrees.

For custard: Pour milk, eggs, sugar and vanilla in blender, blend on medium 1 minute. Pour into caramel coated mold and place mold in center of pan at 2 inch larger diameter than bowl. Put in oven and pour warm water in pan, enough to cover half way up the sides of the mold. Bake about 1 hour for large mold or 40 minutes for individual molds. Check occasionally during baking. If water is boiling, reduce heat slightly, but not below 300 degrees. Insert clean knife near center (make sure knife doesn't pierce the caramel on bottom. It's done if knife comes out clean. Remove from oven and let cool 1 hour. Then refrigerate at least 3 hours before serving. To unmold, run a table knife around upper edge of custard. Hold plate over top of mold and turn upside down. Must be unmolded so you get a caramel coating on top. Be sure to use large enough plates or you'll have caramel sauce all over the table.