Copycat Arnaud's Caramel Custard

Preheat the oven to 275 degrees F.

Combine the first measure of sugar and water in a heavy skillet over low heat. Cook, stirring just until the sugar dissolves. Continue to cook, stirring occasionally, until the mixture turns a light caramel color.

Divide the caramel between individual 4-ounce custard cups. Let it stand at room temperature until the caramel has cooled.

Meanwhile, beat the eggs and remaining sugar in a bowl until uniform in color. While stirring, slowly add the scalded milk and vanilla extract.

Spoon the custard mixture into the custard cups (do not pour it or it may disturb the caramel).

Place the custard cups in a pan of hot water (the water should come up 3/4ths of the height of the custard cups).

Cover the cups with foil and carefully place the pan in the oven.

Bake the caramel custard at 275 degrees F for 1 1/2 to 1 3/4 hours or until a knife inserted in the middle comes out clean.

Carefully remove the custard from the hot water and set on a wire rack to cool. When cooled to room temperature, place the custard in the refrigerator until well chilled (about 2 hours).

When ready to serve, run a knife around the edge of the custard cups. Invert the cups onto small dessert plates and remove the custard.

Serve the caramel custard immediately.