Have ready 5 individual serving custard cups. Place in a shallow baking pan filled with tepid water.
Stir sugar and salt into milk. Over very low heat, bring milk to the scalding point until it just begins to form a thin skin. Do not boil milk.
Beat eggs slightly; add a small amount of hot milk to the eggs, then stir the eggs back into the milk, whisking continuously.
Remove from heat.
Bake at 350F degrees until a knife inserted in center comes out nearly clean.
When cool, cover each cup with a thin coating of caramel. Just before serving, add a tablespoon of coconut rum, spicy rum, or Grand Marnier to each cup.
Submitted by: CM
