cup (125ml) sugar in a heavy skillet over low heat until sugar is
completely melted and golden brown, stirring constantly with a
wooden spoon. Pour a little of the sugar syrup into each of six
oven-proof moulds or custard cups. Tip the cups immediately to coat
the bottom and sides as much as possible with the syrup. If the cups
are halted with boiling water and dried just before adding the syrup
in the sugar won't harden quite as quickly and you will have a
little more time to spread it around the moulds. Don't worry if they
aren't completely coated.
Heat oven to 350F (175C). Put a pan of hot
water - have water 1/2 inch (1.25cm) deep - large enough to hold moulds or
cups in oven to heat. Beat egg yolks, 1/3 cup (80ml) sugar and salt
together. Scald milk and stir into egg mixture gradually. Add vanilla.
Pour into caramel-coated moulds or custard cups and set in pan of hot
water in oven. Bake 45-50 minutes or until a metal knife inserted in
center of custards comes out clean. Remove from hot water immediately.
Cool and chill. Unmould at serving time so caramel runs down custards
forming a sauce.