Caramalize 1 cup of sugar in an iron skillet on low heat for 7-10 minutes or until browned. Add water and cook for 1 minute. Pour caramel into 12 individual custard cups, tilting to coat sides of cup. In a bowl lightly beat eggs. Beat in remaining sugar, vanilla and salt. Stir in milk. Pour into cups and place them in a pan with 1-inch of water. Bake at 350 degrees for 30 minutes. Chill.

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's Mm