1. In a large heavy saucepan, cook and stir 3/4 cup sugar over low heat until melted and golden. Let's stands for 10 minutes.
2. In a large bowl beat the eggs, milk , Vanilla essence, and remaining sugar,until blended but not foamy, pour over caramelized sugar.
3. Place the cups in two 8- in square baking pans, pour very hot pans to a depth of one in bake at 350°. Until a knife inserted in the center comes out clean, 40 - 45 minutes. Remove from pans To cool on wire racks.
4. To unmold, run a knife around rims of cups and invert on to dessert plates. Served warmed or chilled.
Oops! This image does not follow our content guidelines. To continue publishing, please remove it or upload a different image.
