1/2 c. Water
1/2 c. Brown Sugar
2 Tbsp. Light Corn Syrup
2 Tbsp. Brandy

Boil together for 5 minutes the water and brown sugar.
Remove from heat and stir in corn syrup.
Let cool.
Stir in brandy.
Place 6 custard cups in a 9″ x 13″ pan of hot water.
Spoon a tablespoon of brandied mixture into bottom of each custard cup.
Pour custard mixture into cups filling to within 1/4″ of top.
Carefully set in oven.
Bake 1 hour and 10 minutes at 325°F. until a knife blade comes out clean when inserted into center of custard.
Remove from water bath and let cool.
Chill several hours before serving.
To serve invert custard onto desert plates.

Custard:
3 C. Milk
5 Eggs
1/2 c. Granulated Sugar
1 tsp. Vanilla

Heat milk to scalding, set aside.
Beat eggs and sugar thoroughly.
While still beating slowly add milk and vanilla.
Proceed as above.