• 4 large eggs
• ½ cup sugar
• 1 tsp. vanilla extract
• 2 cups milk
• ¼ tsp. salt

• Preheat oven to 325°F. Grease six 4-6 oz. custard cups.
• In a small saucepan over medium heat, heat ¼ cup sugar until melted and a light caramel color, stirring constantly. Immediately pour into prepared cups.
• In a large bowl, with wire whisk or fork, beat eggs and the remaining ¼ cup sugar until well blended; beat in milk, vanilla extract, and salt until well mixed. Pour mixture into cups.
• Set cups in a large and deep baking pan; place on the oven rack. Fill pan with boiling water to come halfway up sides of cups. Bake 50-55 minutes until knife inserted in center of custard comes out clean.
• Remove cups from water in the baking pan. Refrigerate until well chilled, about 2 hours. If not serving right way, cover chilled desserts with plastic wrap.
• To serve, with small spatula, loosen custards from cups. Invert each custard onto a chilled dessert plate; allow syrup to drip onto custard.

Make 6 servings.