4 eggs, slightly beaten
1/3 c, plus separate 6-8 tsp caramel topping or burnt sugar glaze
dash salt
2 1/2 c scalded milk
1 tsp vanilla
Pre-heat oven to 350 degrees F.
Blend eggs, 1/3 c caramel, salt, and vanilla. Gradually stir in milk.
Place about 1 tsp of remaining caramel topping in the bottom of each of 6-8 custard cups or ramekins. Pour custard into cups.
Arrange cups in 9×13″ baking pan, not touching each other. Pour hot water into pan, around cups, to within 1/2″ of rim. Bake for about 45 minutes, or until knife comes out clean.
Remove custard cups carefully from baking dish and chill for 3 hours. Run knife around edges of cups. Dip bottoms in an inch or so of hot water to hep unmold. Flip custard into dessert dishes.
Source: Pamela Peterson