Directions:

Heat 2 cups half & half in small saucepan over medium heat just to a boil. Remove from heat; set aside. Mix egg yolks, sugar, vanilla and salt in bowl. Beat with a wire whisk just until combined. Slowly whisk in hot half & half. Place 6 custard cups in a 13x9 inch baking dish. Set pan on oven rack. Pour custard mixture evenly into cups. Pour enough boiling water into baking dish to reach halfway up side. Bake at 325 degrees for 35-40 minutes or until a knife inserted in center comes out clean. Remove custards form water. Cool at room temperature for 1 hour. Cover and refrigerate until completely chilled. Allow to stand at room temperature for 20 minutes before serving. Drizzle caramel sauce over custards before serving.