Caramel Custard

• 1 cup granulated sugar
• 2 cups whole milk
• 4 large egg yolks
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Preheat oven to 325°F (163°C).
2. Cook 1 cup sugar in a saucepan over medium heat until it melts and turns golden brown. Pour into ramekins to coat the bottoms.
3. Heat milk in a saucepan until just hot.
4. In a bowl, whisk egg yolks with 1/2 cup sugar until smooth.
5. Gradually whisk hot milk into the egg mixture.
6. Strain the mixture and pour over the caramel in ramekins.
7. Place ramekins in a baking dish filled with hot water halfway up the sides. Bake for 45-50 minutes.
8. Let cool and refrigerate before serving.