Caramelize 1/3 cup sugar and pour into pyrex custard dishes. (To caramelize: rub a heavy, room temperature frying pan with butter. Set over heat. Stir constantly until sugar melts.)
3 eggs or 6 egg yolks, lightly beaten
1/3 cup sugar
1/4 tsp salt
2 cups scalded milk; add slowly to egg mixture, beating with fork
1 tsp vanilla
Strain custard mixture (using mesh strainer) into bowl and remove any foam on the surface.
Pour into custard cups with caramel
Set cups into shallow pan and surround cups with hot water.
Bake for 60 minutes at 350F. Test by inserting knife; custard is done when knife comes out clean.
Allow cups to come to room temperature in the water bath and then refrigerate for ~1 day.
Serve turned upside down into 6 desert dishes or plates.