Beat eggs slightly; add sugar, salt, vanilla, milk and coffee. Strain into buttered individual molds, set in pan of hot water and bake until firm.
Caramel Custard
4 cups scalded milk
5 eggs
½ teaspoon salt
1 teaspoon vanilla
½ cup sugar
Put sugar in omelette pan, stirring constantly over hot part of range until melted to a syrup of light brown color. Add gradually to milk, being careful that milk does not bubble up and go over, as is liable on account of high temperature of sugar. As soon as sugar is melted in milk, add mixture gradually to eggs slightly beaten, add salt and flavoring, then strain in buttered mold. Bake as custard. Chill and serve with caramel sauce.
Rice Pudding
1 qt. milk