1. Grease the custard dishes lightly.

2. To make the <Carmel Sauce>, place the sugar and 1-tablespoon water in a microwave-safe bowl. Without covering the bowl cook on HIGH (1200W) for 2 – 2 1/2 minutes. When it starts to brown, take out with potholders and swirl the bowl until the color of the sauce becomes a caramel color. Add another 1-tablespoon water and stir. Pour into 4 custard dishes.

3. In a bowl, place the eggs, sugar, and vanilla extract and whip with a wire whisk. Add the milk and stir.

4. Pour into the custard dishes.

5. Cover each custard dish with plastic wrap and place each custard dish on a small plate (6-inch diameter with rim). Pour 1/4-cup boiling water (not listed) on each plate.

6. Place them on the microwave plate in the oven, leaving the center open and cook on HIGH (1200W) for 2 minutes. Reduce the power to LOW (30%) and cook for 16 minutes.

7. Take out and cool, then refrigerate. You can serve in custard dish or invert custard to individual plates.

For how long you should cook with your microwave oven, see Cooking Time vs Wattage Conversion.
For more tips of using Microwave Oven, see Sachiko's Guideline to Microwave Cooking.