8 eggs
2/3 c. sugar
1/4 tsp. salt
2 cans (12 oz.) evaporated milk
2 tsp. vanilla
1/2 c. brown sugar

Beat eggs slightly; add sugar and salt. Blend in milk and vanilla. Sift brown sugar into bottom of eight 5 ounce custard cups or a 1 1/2 quart baking dish.

Pour custard mixture over sugar. Place in shallow baking pan of hot water.

Bake at 325°F for 30-40 minutes or until a knife inserted near the center comes out clean.

Chill overnight. Sprinkle with additional brown sugar before serving or unmold to serve.

12 servings.