Combine eggs, sugar, and salt.
Slowly stir in slightly cooled milk and vanilla.
Set six 5 ounce custard cups in shallow pan on oven rack.
Pour hot water around them, 1 inch deep.
Pour in custard.
Bake in slow oven (325Â°) 40 to 45 minutes, or till knife inserted off center comes out clean.
Serve warm or chilled.
For one large custard, bake in a 1 quart casserole about 60 minutes or till done.