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Caramel Custard

4 cups scalded milk 5 eggs 1/2 teaspoon salt 1 teaspoon vanilla 1/2 cup sugar Put sugar in omelet pan, stir constantly over hot part of range until melted to a syrup of light brown color. Add gradually to milk, being careful that milk does not bubble up and go over, as is liable on account of high temperature of sugar. As soon as sugar is melted in milk, add mixture gradually to eggs slightly beaten; add salt and flavoring, then strain in buttered mould. Bake as custard. Chill, and serve with Caramel Sauce. 1½ cup sugar 1½ cup boiling water