Beat 3 eggs until light. Add ¼ c sugar and 1/8 tsp salt. Scald 2 c milk and stir in slowly. Add 1/2 tsp vanilla or 1 tsp rum. Beat the custard until it is well blended. Sift ½ c light brown sugar (if more sauce is desired, double this amount) into the bottom of a baking dish or mold and pour the custard on top of it. Place the baking dish in a pan of hot water in a moderate oven (325˚) and bake the custard until it is firm (55 minutes). To test, insert a silver knife or spoon. If the custard does not adhere to the spoon, it is ready to be removed from the oven. Cool it and invert the contents of the dish onto a platter. The brown sugar will form a caramel sauce.
5 Servings (6 cups)