Total Calories: 195
Place 1/2 cup sugar in a heavy skillet cook over medium heat until sugar melts and forms a light brown syrup stir to blend. Immediately pour syrup into a warm 8-inch round baking pan or 8 1/4 -inch round, shallow baking dish, quickly rotating dish to cover bottom completely (pan can be warmed by setting in a pan of warm water while making caramel syrup). Set aside.
In a mixing bowl, beat eggs with 6 tablespoons sugar. Add milk, vanilla and salt blend well. Pour into prepared pan or baking dish set in a shallow pan. Pour boiling water into pan to a depth of 1/2 inch. Bake at 350° for 35 to 45 minutes or until a sharp knife inserted in center comes out clean. Let custard cool refrigerate several hours or overnight.
To serve: Run small spatula around edge of dish to loosen. Invert on a shallow serving dish shake gently to release. The caramel acts as the sauce. Cut in wedges to serve spoon on sauce.
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