Ingredients

1/4 teaspoon salt
5   eggs
1 cup sugar
3 cup milk
1 teaspoon vanilla
fresh whipped cream, for garnish
sprigs of mint, for garnish

Directions

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