Caramel sauce

Ingredients

• 1/2 cup sugar
• 3 eggs
• 1/3 cup sugar
• 1 tsp Vanilla
• 1/8 tsp Salt
• 2 1/2 cups milk, very warm
• you will need 6 6-ounce custard cups

Directions

Preheat oven to 350ºF.
Heat 1/2 cup sugar in heavy 1-quart saucepan over low heat, stirring constantly, until sugar is melted and golden brown. Divide sugar syrup among six 6-ounce custard cups; tilt cups to coat bottoms. Allow syrup to harden in cups about 10 minutes.
In a large bowl, Mix eggs, 1/3 cup sugar, the vanilla and salt in medium bowl. Warm milk in microwave 1-2 minutes. Gradually stir in milk. Pour over caramelized sugar.
Place cups in rectangular pan, 13x9x2 inches, on oven rack. Pour very hot water into pan  to a depth of 1 in. Bake for 40-45 minutes or until a knife inserted near center comes out clean. Remove from pans to cool on wire racks. Cool 30 minutes. Cover and refrigerate until serving or up to 48 hours.
To unmold, run a knife around rim of cup.  Place dessert dish or plate on top of cup and, holding tightly, turn dish and cup upside down. Shake cup gently to loosen custard. Caramel syrup will run down sides of custard, forming a sauce.  Serve chilled