|Sugar||1⁄3 Cup (5.33 tbs)|
|Milk||2 Cup (32 tbs)|
Preheat the oven to 350Â° F.
Beat the eggs and egg yolks.
Gradually add the sugar and beat until the mixture is light and fluffy.
Scald the milk.
Gradually pour it over the egg mixture, beating constantly.
Add the salt and vanilla.
Pour into individual custard cups or ovenproof glass dishes.
Place in a roasting pan.
Fill the pan with enough hot water to come 2/3 of the way up the sides of the dishes.
Bake at 350Â° F for 30 minutes or until the custard tests done.
Remove from the water bath.
Cool on a rack.
Just before serving, run a knife around the edge of the custards and invert into sherbet or champagne glasses.
Pour cold Caramel Syrup over the custards.