Heat oven to 350°F. Place thin layer of paper towels in bottom of 13x9-inch pan.
In heavy skillet, heat 3/4 cup of the sugar over medium-high heat for 3 to 4 minutes, stirring constantly, until sugar is melted and golden brown. Divide evenly into six 6-ounce custard cups; let harden in cups.
In medium bowl, combine remaining 1/2-cup sugar, cinnamon, allspice, salt, cognac, vanilla and eggs. Add milk; blend well. Pour custard mixture over caramelized sugar in cups.
Place custard cups in paper towel-lined pan so they do not touch. Pour very hot water into pan to within 1/2 inch of tops of cups.
Bake at 350°F. for 50 to 60 minutes or until knife inserted in center of cup comes out clean. Cool; refrigerate at least 1 hour or until serving time.
To serve, unmold onto dessert plates.
