Instructions: Heat oven to 350F degrees.

Heat 1/2 cup sugar in a heavy 1-quart saucepan over low heat, stirring constantly, until sugar is melted and golden brown. Divide syrup among 6 six-ounce custard cups; tilt cups to coat bottoms. Allow syrup to harden in cups about 10 minutes.

mix eggs, 1/3 cup sugar, vanilla, and salt in medium bowl. Gradually stir in milk. Pour over syrup in custard cups. Sprinkle with nutmeg.

Place cups into a rectangular 13X9X2 inch pan on oven rack. Pour very hot water into pan to within 1/2 inch of the tops of the custard cups.

Bake about 45 minutes or until a knife inserted halfway between the center and the edge comes out clean. Remove cups from water. Unmold and serve warm, or if desired, refrigerate and unmold at serving time. Immediately refrigerate any remaining dessert.

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