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1/2 c. sugar
5 eggs
1/4 tsp. salt
3 c. milk
1 1/2 tsp. vanilla extract

Butter eight 6-ounce custard cups. In small skillet over medium
heat, melt 1/4 cup sugar, stirring until it is a light brown syrup.
Pour syrup into buttered cups. Place cups in shallow baking pan for
easy handling.

Preheat oven to 300 degrees. In large bowl with mixer at low speed, beat
eggs, salt and 1/2 cup sugar until lemon colored. Gradually beat in
milk and vanilla extract. Pour mixture in cups; put hot water in pan
to within 1-inch of top of cups; bake 1 hour until knife inserted in
center comes out clean. Cool on wire racks; refrigerate, with knife
loosen custard from cups and invert onto dessert dishes, letting
syrup run down sides on to dish.

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