3 1/2 c. milk
1/2 c. sugar
3 eggs, slightly beaten with a whisk
1/2 tsp. vanilla

1 cup sugar to caramel on low heat with a pat of butter. Pour into 7-8 molds/cups; set aside.

Meantime, in medium saucepan, bring milk almost to boil. Add sugar and salt until dissolved. Remove from stove. Mix the egg and the milk and vanilla until well blended.

Pour 1/2 cup mixture into each carameled mold. Place molds in a 1/2 water casserole and bake at 350 degrees for 45 minutes, until toothpick comes out clean. Cool completely; refrigerate until serving time (3-5 hours).

Loosen the mold's edges with small knife and pour up-side down onto serving dishes. Decorate with mint leaves and sliced strawberries.