3/4 c. sugar, divided
2 c. milk
3 eggs, slightly beaten
1 tsp. vanilla extract

Butter 5 to 6 custard cups. Preheat oven to 300°F. In a heavy saucepan, heat 1/2 cup sugar until brown. Pour melted sugar into custard cups. Heat, but do not boil, milk. If you want rich custard, use 1-1/2 cups milk and 1/2 cup heavy cream. Blend eggs, 1/4 cup sugar and vanilla. Blend in milk. Pour into custard cups. Set in pan in 1 inch of water.

Bake 1 hour or until silver knife inserted in custard comes out clean. Chill. Invert onto serving plates. Top with a dab of whipping cream lightly sweetened with powdered sugar and flavored with vanilla.