CARAMEL CUSTARD                        Servings:

1   c.        water                    8   c.    sugar
2   qts.      milk                     12        eggs
1/2 tsp.      salt                     2   tsp.  vanilla
1/4 c.        brandy

    Brown water and 6 cups sugar to color of caramel.  Pour in cups and
let set until hard.  Pour remaining ingredients into cups and bake at
350F for 45 minutes or until solid.  Cool and invert on plate to serve.

Source: Lakewood Terrace Restaurant