4 eggs, slightly beaten
1/3 c. caramel ice cream sundae topping
Dash of salt
1 tsp. rum flavoring
2 1/2 c. milk, scalded
6 to 8 tsp. caramel ice cream sundae topping

Heat oven to 350 degrees. Blend eggs, 1/3 cup caramel topping, the salt, and rum flavoring; gradually stir in milk. Place 1 teaspoon caramel topping in each of 6 to 8 custard cups. Pour custard over topping. Place cups in baking pan, 13 x 9 inches. Pour very hot water into pan to within 1/2 inch of tops of cups. Bake about 45 minutes or until knife inserted halfway between center and edge comes out clean. Remove cups from water; chill custard in cups at least 3 hours. Run knife around edge; dip bottoms of cups into hot water and unmold onto dessert dishes. 6 to 8 servings.