1/2 c sugar
5 eggs
1 can (11 oz) evaporated milk
1 c water
1 Tbs vanilla
1 tsp Almond extract
1/3 c sugar
Heat 1/2 c sugar in small pan over medium heat, stirring occasionally until it forms a syrup and turns an even amber color...about 5 minutes. Place 1 tsp in each of the (8) 6oz custard cups. Set cups aside.
Beat eggs with wire whip until well mixed and bubbly. Stir the 1/3 c sugar gradually into eggs. Mix in remaining ingredients.
Divide custard into prepared cups. Place cups in shallow baking pan on oven rack. pour very hot water into pan to within 1/2 inch of tops of cups. Bake 350 for 15 minutes or until table knife inserted halfway between center and edge comes out clean. Remove cups from the pan. Cool at room temperature for 45 minutes. Chill at least 2 hours, no longer than 18 hours. To serve, invert onto dessert dishes with rims.
