Ingredients
½ cup sugar
3 eggs, slightly beaten
1/3 cup sugar
2 tsp vanilla
1/8 tsp salt
1 (12 oz) can evaporated milk
Directions
Heat oven to 350. Heat ½ cup sugar in heavy 1-quart saucepan over low heat, stirring constantly, until melted and golden brown. Divide sugar syrup among four 6-ounce custard cups; tilt cups to coat bottoms. Allow syrup to harden in cups about 5 minutes. Mix remaining ingredients; pour into custard cups. Place cups in square pan, 9x9x2 inches, on oven rack. Pour very hot water into pan to within ½ inch of tops of cups. Bake 40 to 50 minutes or until knife inserted halfway between center and edge comes out clean. Immediately remove from water. Unmold and serve warm, or refrigerate up to 8 hours and unmold at serving time.
