1 jug milk
1/4 tsp. salt
6 large eggs
6 tbsp. sugar
1 tsp.pure vanilla extract
6 tbsp. sugar
method
Burn milk with the salt. In vessel, beat eggs with 6 tablespoons of sugar and vanilla until light and frothy. Add burnt milk to egg mixture, blending continually. Put aside.
In a little iron skillet, put the 6 tablespoons of sugar. Place skillet over low hotness and cook until a frothy brilliant caramel is acquired (be to a great degree cautious not to blaze the sugar). Instantly put into a 1/2 quart dish and rapidly cover the lowest part of the meal by turning and tilting it until it is totally covered. Permit to set. This will just take a couple of seconds.
Strain egg mixture into dish. Put in shallow container with heated water. Set broiler at 275 degrees and spot container in focus of stove. Cook for more or less 1 hour, or until custard is situated. At the point when the custard attains a fragile brilliant yellow hull, it is an evidence that it is prepared to leave the stove. Don't permit water to bubble. Cool, blanket and refrigerate. Serve chilled. Yield: 6 servings.
To serve: First expel from dish by running a blade around edge, shake softly, and modify into a shallow serving platter. The caramel will trickle smoothly down the sides of the custard to structure a delectable sauce. For individual custards, partition the caramel rapidly among 6 custard containers; permit to set, then put strained egg mixture into each one container and cook as controlled previously.
