SYRUP:

3/4 c. granulated sugar

CUSTARD:

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

Put sugar in skillet, heat on low, as you see sugar melt, stir and watch closely to avoid burning. When it is a golden brown, pour in ring mold, preferably a glass ring mold.

In large bowl, with a wire whisk, beat eggs with sugar, salt and vanilla. Mix well. Gradually add milk, beating until smooth, not frothy. Pour into ring mold over caramelized sugar. Set into pan of hot water 1" deep around ring mold. Bake at 325 degrees for 50 to 60 minutes. Eight custard cups may be used in place of ring mold.