Make a caramel with 3/4 cup sugar by heating it over low heat in a small skillet until the sugar melts and becomes golden brown. As soon as it is caramel colored, pour quickly into 6 individual ramekins, tilting them to coat all the inside evenly. As the caramel hardens, turn the molds upside down over a plate to catch the remaining dribbles.

In a bowl, beat the eggs, then stir in the milk, the remaining 1/4 cup sugar, vanilla, and salt. Pour gently into the coated ramekins. Set the ramekins in a baking pan in the oven; pour hot water into the baking pan to a depth of about one inch, but well below the lip of the ramekins. Bake uncovered at 325 F for 55 to 60 minutes or until a knife comes out clean. Remove from the oven and chill thoroughly before serving. Unmold carefully and invert onto serving plates.