2 c. milk
4 egg yolks, slightly beaten
2 eggs, slightly beaten
1/2 c. sugar
1/2 tsp. vanilla
1/2 c. sugar

Scald milk and cool slightly; combine next 3 ingredients. Slowly stir in milk; add vanilla and set aside.

In a heavy skillet stir 1/2 cup sugar over low heat until melted. When golden brown remove from heat. Pour this syrup into the bottom of molds, swirl to coat bottom and sides. Pour custard into molds; set in shallow pan on oven rack. Pour hot water around mold 1 inch deep. Bake at 325 degree oven for 1 1/4 hours. Chill and serve.