Caramel Custard

Put sugar in small saucepan, stirring constantly over medium high heat until melted to a syrup of light brown color. Gradually add milk, being careful that milk does not bubble up and go over, as this can happen when your sugar is as hot as it is. As soon as sugar is melted in milk, add mixture gradually to eggs slightly beaten; add salt and flavoring, then strain, pour into a buttered dish, and bake as custard. Chill, and serve with Caramel Sauce.