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(Plan Ahead. Needs to Chill.)

5 eggs
1/2 c. sugar
1 tsp. vanilla
1/8 tsp. salt
2 1/2 c. milk
2 Tbsp. caramel ice cream topping

Lightly beat eggs. Add sugar, vanilla and salt; mix well.
Gradually stir in milk.

Divide caramel topping between 6 custard cups, UNGREASED; one
teaspoon in each. Place cups in a 13 x 9 baking dish. Pour egg
mixture into each cup. Cups will be full. Fill baking dish with
hot water to a depth of 1-inch. Bake, uncovered, at 350 degrees for 30 to
35 minutes or until center is almost set (mixture will jiggle).
Remove cups from water to a wire rack. Cool for 30 minutes.
Refrigerate for 3 hours or until thoroughly chilled. Invert and
unmold onto rimmed dessert dishes. Yields 6 servings.

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