1

Preheat oven to 350°F.

2

In a small, heavy-bottom saucepan, mix 1/3 cup sugar with water. Cook over medium-high heat until golden brown to make caramel. Quickly pour into bottoms of 4 small ramekins.

3

In a saucepan, whisk together remaining 1/2 cup sugar and cornstarch. Gradually stir in milk and bring to a simmer. Remove from heat.

4

Whisk egg whites and vanilla together. Very gradually stir hot milk into egg whites to form custard.

5

Pour custard into ramekins. Set ramekins in a shallow baking dish and pour hot water around them, about 1 inch up sides of ramekins.

6

Bake until firm and puffy, about 30 minutes. Remove ramekins from water and chill before serving. To serve, run a knife around sides of each ramekin and invert custards onto dessert plates.