Beat three eggs until light, add one-fourth cup of sugar, beat a moment, then add one pint of milk, and stir until the sugar is dissolved. Put one-third cup of granulated sugar into a skillet, stir over the fire until melted and of a deep amber color. Pour one tablespoonful of this into each custard cup, lift each cup as the caramel is poured into it and run the caramel around the sides; do this quickly, or they will harden before they are all done. Now about three-fourths fill each cup with the custard, set them all in a pan containing boiling water, which should be almost as deep as the custard in the cup. Place in a moderate oven, and bake until set. Take out, turn them at once out of the cups, and set away until cold.