1 c. sugar
1/2 c. water

CUSTARD:

1 c. sugar
4 eggs
4 c. milk (richer flavor use 1/2 milk, 1/2 cream)
1 tsp. vanilla

Caramel: In a heavy saucepan, melt down the sugar along with water and bring to boil. Watch this carefully. Once it boils the bubbles will slow down to form a syrup. As soon as the syrup turns gold in color, remove at once. With mitts on, pour the syrup into a pie-plate or your favorite baking dish.

Note: The dish will be burning hot once the syrup is in it. Quickly turn the dish so that the sides are all glazed with the syrup. Set aside.

Custard: Beat sugar and eggs together. Slowly add milk and vanilla. Pour into glazed dish. Bake about 1 hour at 325 degrees or until knife comes out clear when inserted in center. Allow to cool about 1/2 hour. Turn-over to a deep serving dish and refrigerate. If you wish to garnish, you may top with toasted slivered almonds.