In medium bowl, beat scalded milk, eggs, sugar and vanilla extract til smooth. Set custard aside.
In small bowl, melt sugar with water over medium heat, stirring constantly til sugar crystallizes into hard lumps. Continue to cook and stir til sugar remelts into a golden brown liquid or caramel. Quickly spoon caramel into 4 to 6 custard cups to coat bottom.
Pour custard over cooled caramel. Put custard cups in pan of shallow water and bake at 300 for 1 hour or til knife inserted in custard comes out clean. To serve, run knife around edge of custard cup and quickly invert cup onto dessert dish. Serve warm or at room temperature.