3 eggs, slightly beaten
1/3 cup/64g sugar
1 teaspoon/5ml vanilla
1/8 teaspoon salt
2 1/2 cups/625ml very warm milk
Heat 1/2 cup sugar in heavy 1-quart/ 1 liter saucepan over low heat, stirring constantly, until sugar is melted and golden brown. Divide sugar syrup among six (6)ounce/180ml custard cups; tilt cups to coat bottoms. Allow syrup to harden in cups about 10 minutes.