1-1/2 cups sugar, divided 6 large eggs, room temperature 3 cups whole milk 2 teaspoons vanilla extract
Cook and stir 3/4 cup sugar in a large, sturdy saucepan over low heat until melted and golden.
Tilt the custard into eight 6-ounce cups to moisten the underside of each cup; set aside for ten minutes.
Whisk together the eggs, milk, vanilla, and remaining sugar in a large basin until combined but not foamy. Over caramelized sugar, drizzle.
The cups should be made in two 8-inch square baking dishes. To a depth of 1 inch, fill vessels with extremely hot water.
Bake for 40 to 45 minutes, or until a knife inserted into the center comes out clean at 350 degrees. Transfer from the pans to wire trays to cool.
To unmold, run a knife around rims of cups and invert onto dessert plates. Serve warm or chilled.