Egg Nog Custard

3/4 cup sugar
3 eggs
pinch of salt
2 cups warmed egg nog
1/2 teaspoon vanilla extract

1. Preheat oven to 350 F
2. Heat 1/2 cup of the sugar slowly in a small, heavy skillet, stirring with wooden spoon until sugar melts and turns a light caramel colour (no lumps). Pour a spoonful of the syrup into 5 custard cups and let stand until slightly cooled.
3. Beat eggs lightly with remaining sugar and salt. Add the warmed egg nog slowly while stirring. Add vanilla. Strain. Pour strained mixture carefully into cups. Don't disturb the caramel.
4. Place cups in a pan of hot water, water should be nearly level with top of cups. Bake until a knife inserted in center comes out clean. About 40 minutes. Remove from water immediately; chill cups if desired.
5. To serve, run knive around edge and turn out. Serve with whipped cream if you like.