Crème Caramel

Crème Caramel
1 cup sugar
1 3/4 cup milk
4 eggs
1/4 tsp salt
1 tsp vanilla (I used 1/4 vanilla bean)

Preheat oven to 325. Heat 1/2 cup of sugar in a skillet on medium-high heat until light brown***. Pour into round pan and swirl around to coat the bottom. Let that cool.
Mix the rest of the sugar, milk, eggs, salt and vanilla in a large bowl. Pour over caramel mixture in pan. Now put your pan into a larger pan that you can fill with water. You want to fill it up enough to reach half way up the sides of your pan of custard. Bake it for 50-60 minutes.
Cover and chill for at least 3 hours. To get it out, slide your knife around the edges and invert it on a plate.