2 c. milk
1/4 c. sugar
1/8 tsp. salt
2 eggs
1/2 tsp. vanilla

Put everything in blender for 30 seconds. Pour into baking cups or ceramic/Pyrex dish and place in a pan of hot water and bake at 325 degrees for about 1 hour (when silver/stainless knife is inserted in center and comes out clean). Remove from oven and refrigerate. For caramelized custard melt 1/2 cup white sugar in small skillet. Spread with large spoon until melted and dark brown (beware sugar very hot). Be careful not to burn sugar. Pour melted sugar into the mold before adding custard. (It if is not even in the bottom don't worry as heat will spread it during cooking.) Then proceed as above. Eat directly from the custard cup, or spoon out into dessert dishes. Can double recipe. Easy.