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
Recipe Archive, http://www.erols.com/hosey.
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