1-1/2 cups sugar, divided
6 large eggs
3 cups whole milk
2 teaspoons vanilla extract
In a large heavy saucepan, cook and stir 3/4 cup sugar over low heat until sugar is melted and golden. Pour into eight 6-oz. custard cups, tilting to coat bottom of cup; let stand for 10 minutes.
In a large bowl, beat the eggs, milk, vanilla and remaining sugar until combined but not foamy. Pour over caramelized sugar.
Place the cups in two 8-in. square baking pans. Pour boiling water in pans to a depth of 1 in. Bake at 350° for 40-45 minutes or until a knife inserted in the center comes out clean.
Remove from pans to cool on wire racks.
To unmold, run a knife around rim of cup and invert onto dessert place. Serve warm or chilled.