Caramel Custard

For caramel:
1/2 c. sugar

Heat sugar in heavy saucepan, stirring often, over medium heat until sugar melts and becomes golden brown. Divide syrup among six 6-oz custard cups. Tilt to cover bottom of cups, let cool/harden while you prepare the custard. Place custard cups in a 9"x13" inch pan.

For custard:
3 large eggs, slightly beaten
1/3 c sugar
1 tsp vanilla
dash salt
2 1/2 c very warm milk

Heat oven to 350 degrees. Mix eggs, sugar, vanilla, and salt in a medium bowl. Gradually stir in milk. Pour into six 6-oz custard cups (cups should be in a 9"x13" pan). Pour very hot water into pan to within 1/2 inch of top of custard cups. Bake 45 minutes until knife inserted halfway between center and edge comes out clean. Remove cups from water. Can serve warm, or chilled. Immediately refrigerate any leftover custard.

TIP: begin boiling water in a kettle as you heat the sugar to make the caramel, so you will have very hot water to use in the pan when baking.
TIP: use a 4 cup measuring cup to mix up the custard ingredients - this makes it easy to pour into the custard cups.
TIP: I heat the milk for 2 minutes in our microwave and it ends up very warm - times in microwave may vary depending on your individual microwave