1/4 cp milk
3/4 cp sugar
1/4 tsp salt
1 tbsp vanilla
1 - Over a slow fire place the milk t which has been added the sugar and salt.
2 - Watch very closely and when it begins to heat and forms a thin skin (just scald, never
lrt iyt get close to the boiling point) then add the eggs which have been stirred just enough
to mix whites and yolks and immediately remove from the fire and stir until mixed thoroughly
with the milk.
3 - Then pour into custard cups or moulds, that have been placed in a pan of tepid water.
4 - Place in moderate oven and bake.
5 - Test with knife which will come out clean when baked sufficiently.
6 - When cool cover each cup with a thin coating of caramel--just before serving add a tbsp
of rum or whiskey to each cup.