CARAMEL CUSTARD

CARAMEL CUSTARD
5 eggs
1/2 c. granulated sugar
1/4 tsp. salt
1 tsp. vanilla extract
3 1/2 c. milk
Fresh fruit for center (strawberries, pineapple, grapes)
1/2 c. granulated sugar for syrup

Preheat oven to 325 degrees. Sprinkle 1/2 cup sugar evenly into small skillet, stirring often, just until sugar melts to a golden syrup. Be careful not to burn. Immediately pour into 5-cup ring mold and tip to cover sides. Let cool to harden. In a large bowl, mix eggs, sugar, salt, vanilla, then gradually add milk and beat until smooth. Place prepared mold in a shallow baking pan. Remove 1 cup egg mixture to reserve. Place baking pan on middle rack in oven. Add rest of mixture to mold. Pour hot water into pan to about 1 inch depth around mold. Bake 55 to 60 minutes. Do not over bake. Remove mold from hot water to cool completely, then refrigerate to chill at least 1 hour. Unmold by loosening gently with spatula and shake gently to release. Toss fruit together lightly and fill center of custard. Spoon some sauce over each serving. Makes 6 to 8 servings.