|Eggs||4 , slightly beaten|
|Caramel ice cream sundae topping||1⁄3 Cup (5.33 tbs)|
|Rum flavoring||1 Teaspoon|
|Scalded milk||2 1⁄2 Cup (40 tbs)|
|Caramel ice cream sundae topping||8 Teaspoon|
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.