Baked Caramel Custard

Caramelize 1/2 cup sugar over low heat, stirring constantly.  Pour a little into each of six (6) custard cups or one large baking dish.  Set aside to harden.  (too easy, I'll leave that alone)….

Custard:

2 eggs or 4 egg yolks
1/3 cup sugar
2 cups milk (whole)
1/4 tsp salt
1/2 tsp nutmeg or cinnamon
1/2 tsp vanilla (optional although I can't imagine custard without it)

Beat egs, sugar and salt slightly to mix.  Scald the milk, pour over egg mixture, add flavorings.

Pour into custard cups.  Place cups in a pan, add hot water to reach up the sides of the cups 1 inch.  Bake 30-35 minutes.

When unmolded, the caramel runs down the side of the custard, forming a sauce.  Really easy, really good!