Caramel Custard
4 cups of fresh sweet milk
5 eggs
1/2 teaspoon of kosher salt
1 teaspoon of vanilla extract
1/2 cup of white granulated sugar
Mix the 4 cups fresh sweet scalded milk with to the milk 1/ 2 of teaspoon of kosher salt and 1 teaspoon of vanilla extract. Put the sugar into the deep cast iron skillet. Stir sugar constantly on the hot fire until it is melted to a syrup of a light brown color .Then add the sugar gradually to milkm while stirring briskly. Be sure milk does not bubble up and does not spill over as this is possible on account of the high temperature of sugar. When sugar is fully melted in the milk add same gradually to slightly beaten eggs. Strain all the syrup intothe well buttered moulds. Bake as custard in a double water boiler in medium hot owen. Cool the custard down when puffed lightly and serve with caramel sauce on the top of each serving.