Be certain that the water in the pan never boils, so the custard does not overcook.

1 c. granulated sugar
1/2 c. water
8 eggs
1 qt. milk
10 tbsp. sugar
2 tbsp. vanilla extract

In a preheated 300 degree oven, place a 9 x 12 x 2 1/2 inch baking pan filled with 1 1/2 inches of water. Combine the cup of sugar and the water in a saucepan. Cook until it is syrupy and turns to a medium brown. Remove from stove. Pour this caramel into a 2-quart Pyrex baking dish and coat the sides and the bottom with it, rotating the dish. In cooling, the caramel will stick to the dish. In a large bowl, beat the eggs thoroughly. In a pot, bring the milk to a boil together with the 10 tablespoons of sugar. Be sure the sugar is completely melted. Beat the milk into the eggs, a little at a time. Then add the vanilla. Pour into the caramel-lined Pyrex dish. Place the dish in the pan of hot water already in the oven. Bake for 1 hour or until knife comes out clean. Chill until ready to serve. Loosen with knife along edge. Invert onto serving platter with rim to catch caramel sauce.