From Paula's Home Cooking/Savannah Country cookbook
Prep Time: 10 min
Cook Time: 1 hour
1/4 teaspoon salt
1 cup sugar
3 cup milk
1 teaspoon vanilla
fresh whipped cream, for garnish
sprigs of mint, for garnish
Preheat oven to 350 degrees. Butter eight 6-ounce custard cups. In a small skillet over medium heat, melt 1/2 cup sugar, stirring constantly until it is a light brown syrup. Pour syrup into buttered cups. Place cups in baking pan for easy handling. In large bowl with mixer at low speed, beat eggs, salt, and remaining 1/2 cup sugar until lemon-colored. Gradually beat in milk and vanilla. Once mixture has settled, with all air bubbles out, pour mixture into cups. Pour hot water into baking pan to within 1 inch of top of cups. Bake 1 hour or until knife inserted in center comes out clean. Cool, loosen custard with knife; invert.
Variation: Sprinkle ground nutmeg on top of each custard before baking.
Recipe Courtesy of Paula Deen