Heat oven to 350°.
Blend eggs, 1/3 cup caramel topping, the salt and flavoring; gradually stir in milk.
Place 1 teaspoon caramel topping in each of 6 to 8 custard cups; pour custard over caramel topping.
Place cups in baking pan, 13x9x2 inches; pour very hot water into pan to within 1/2 inch of tops of cups.
Bake about 45 minutes or until knife inserted between center and edge comes out clean.
Remove cups; chill.
Unmold into dessert dishes.