1 pt. milk
1/4 tsp. salt
6 whole eggs
6 tbsp. sugar
1 tsp. vanilla
6 tbsp. sugar

Scald milk with the salt. In bowl, beat eggs with 6 tablespoons of sugar and vanilla until light and foamy. Add scalded milk to egg mixture, stirring constantly. Set aside.

In a small iron skillet, place the 6 tablespoons of sugar. Place skillet over low heat and cook until a foamy golden caramel is obtained (be extremely careful not to burn the sugar). Immediately pour into a 1 1/2 quart casserole and quickly coat the bottom of the casserole by rotating and tilting it until it is completely coated. Allow to set. This will only take a few seconds.

Strain egg mixture into casserole. Place in shallow pan with hot water. Set oven at 275 degrees and place pan in center of oven. Cook for approximately 1 hour, or until custard is set. When the custard achieves a delicate golden yellow crust, it is an indication that it is ready to come out of the oven. Do not allow water to boil. Cool, cover and refrigerate. Serve chilled. Yield: 6 servings.

To serve: First remove from casserole by running a knife around edge, shake lightly, and invert into a shallow serving platter. The caramel will drip gracefully down the sides of the custard to form a delicious sauce. For individual custards, divide the caramel quickly among 6 custard cups; allow to set, then pour strained egg mixture into each cup and cook as directed above.