1 1/2 c. sugar
1 qt. milk
6 eggs
1/8 tsp. salt
1 tsp. vanilla

Preheat oven to 325 degrees. Place 1 cup sugar in a heavy skillet; cook over low heat, without stirring, until the sugar forms a light brown syrup. Then stir to blend. Coat a 1 1/2-quart casserole with the caramel (bottom and sides).

In a medium saucepan heat the milk over medium heat until bubbles form around the edge of the saucepan. In a large bowl, beat eggs slightly. Add remaining 1/2 sugar, salt, and vanilla. Gradually pour in the hot milk, stirring constantly.

Pour into coated casserole. Set casserole in a shallow pan; pour hot water to 1/2 inch level around the dish. Bake 1 hour 20 minutes or until a silver knife inserted in the center comes out clean. Let custard cool; then refrigerate overnight.

To serve: Run a small spatula around the edge of the casserole, to loosen. Invert on a shallow serving dish, shake gently to release. The caramel acts as a sauce. Makes 8-10 servings.