13 eggs
2 c. sugar
3 tsp. vanilla
48 oz. half and half

CARAMEL:

1/2 c. sugar

Heat sugar in frying pan on medium until caramel colored, stirring continuously. Divide into 12 coffee cups.Beat eggs with wire whisk. Add sugar and vanilla. Blend in half and half. Pour on top of caramel already in cups. Place cups in 1/2″ water in baking pan. Bake at 350 degrees for 40 minutes or until set. Cool.

Makes 12. To Serve: Loosen sides of custard from cup with a butter knife. Place upside down on plate. Top with whipped cream.