Beat the eggs slightly, add six tablespoons sugar, the salt and vanilla. Scald the milk and pour slowly over the eggs, stirring constantly.
Melt in a granite or aluminum baking dish six tablespoons of sugar until brown, using no water. Pour the custard into this, set into a pan of hot water and bake in a slow oven 45 minutes or more until the custard is set, and a testing knife comes out clean. The water in the pan must not boil.
When perfectly cold turn upside down into a glass or china serving dish.