Preheat oven to 350°.
Combine sugar and water in a small, heavy saucepan, and cook over medium-high heat until sugar dissolves, stirring frequently. Continue cooking 3 minutes or until golden, stirring constantly. Immediately pour into 8 (6-ounce) custard cups coated with cooking spray, tipping quickly until caramelized sugar coats the bottoms of cups.
Combine 2% reduced-fat milk and remaining ingredients in a blender; process until smooth. Divide the mixture evenly among prepared custard cups. Place cups in the bottom of a broiler pan; add hot water to pan to a depth of 1 inch. Bake at 350° for 55 minutes or until a knife inserted in center comes out clean. Remove cups from pan; cool completely on a wire rack. Cover and chill at least 8 hours.
Loosen edges of custards with a knife or rubber spatula. Place a dessert plate, upside down, on top of each cup, and invert onto plates. Drizzle any remaining caramelized syrup over custards.