Ingredients
5 eggs1/2 cup sugar1 teaspoon vanilla extract1/8 teaspoon salt2-1/2 cups milk2 tablespoons caramel ice cream topping
Preparation
In a small bowl, whisk the eggs, sugar, vanilla and salt. Gradually stir in milk. Spoon 1 teaspoon caramel topping into each of six ungreased 6-oz. custard cups.
Place cups in a 13-in. x 9-in. baking dish. Pour egg mixture into each cup (cups will be full). Fill baking dish with 1 in of hot water.
Bake, uncovered, at 350° for 30-35 minutes or until centers are almost set (mixture will jiggle). Remove custard cups from water to a wire rack; cool for 30 minutes.
Refrigerate for 3 hours or until thoroughly chilled. Invert and unmold onto rimmed dessert dishes.
