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Preheat the oven to 350° F. Beat eggs and egg yolks. Gradually add sugar and beat until the mixture is light and fluffy. Scald the milk. Gradually pour it over the egg mixture, beating constantly. Add salt and vanilla. Pour into individual custard cups or ovenproof glass dishes. Place dishes in a roasting pan. Fill pan with enough hot water to come 2/3 way up the sides of the dishes. Bake at 350° F. for 30 minutes or until the custard tests done. Remove custard cups from water bath and cool on a rack. Just before serving, run a knife around the edge of the custard and invert into sherbet or champagne glasses. Pour cold caramel syrup over the custards.
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