The caramel custard cups is a versatile desert that can be served hot or cold and are baked in custad cups with a caramel sauce base. The eggs, vanilla, milk and sugar makes the custard before it is baked or chilled. The chilled caramel custard cups are served inverted.
Melt 12 caramels in 1/4 cup milk in top of double boiler over boiling water, stirring now and then.
Divide the caramel sauce among six 5 ounce custard cups.
Combine ingredients as for Baked Custard; pour over caramel sauce in cups.
Bake as for Baked Custard.
Serve warm in cups.
Or chill and invert cups to unmold baked in sauce covers each custard.