Caramel Custard Cups
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.