Bring syrup to a boil over medium-high heat. Reduce heat; boil 3 minutes, stirring constantly. Remove from heat. Spoon about 2 tablespoons syrup into each of four 10-oz. Glass custard cups, tilting and rotating each to coat bottom. Chill 15 minutes or until syrup is hardened.

Heat oven to 350 F. Combine eggs, sugar and vanilla. Scald milk; quickly stir in egg mixture. Pour about 3/4 cup mixture into each prepared custard cup. Place cups in 13x9-inch baking pan on center oven rack; pour boiling water into pan to within 1/2-inch of top of cups. Bake 1 hour or until knife inserted 1 inch from edge comes out clean. Remove cups from water; chill.

To serve, loosen custard edges with knife; invert onto serving plate.

Microwave Directions: In small microwaveable bowl, microwave syrup at High 1-1/4 to 1-1/2 minutes or until syrup boils. Let syrup continue to boil at High 3 minutes. Spoon about 2 tablespoons syrup into each of four 10-oz. Glass custard cups, tilting and rotating each to coat bottom.

Chill 15 minutes or until syrup is hardened.

Combine eggs, sugar and vanilla. In medium microwaveable bowl, microwave milk at Medium-High (70% power) 4-1/2 to 5-1/2 minutes or until scalded; quickly stir in egg mixture. Pour about 3/4 cup mixture into each prepared custard cup. Arrange cups in oven in circular pattern.

Microwave at Medium (50% power) 10 to 12 minutes, rearranging cups after 3 minutes of cooking. Custard is done when set 1 inch from edge and center is thickened but not set. (Center will set upon cooling.) Remove each custard when it is done; chill.

To serve, loosen custard edges with knife; invert onto serving plate.

* calories 358

* carbohydrates 57 g

* protein 10 g

* fat 10 g

* calcium 174 mg

* sodium 160 mg

* cholesterol 290 mg

* dietary fiber 0 g

Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias