Preheat the oven to 350°F (175°C).

In a saucepan, heat the milk over medium heat until it is hot but not boiling.

In a mixing bowl, whisk together the eggs, sugar, vanilla, and salt until well combined.

Slowly add the hot milk to the egg mixture while whisking continuously to prevent the eggs from scrambling.

Pour the mixture into individual dessert cups for easy serving.

Create a water bath by adding hot water to a larger dish and placing the dessert cups inside.

Bake in the preheated oven for 30-35 minutes, or until the custard is set. You'll know it's ready when it jiggles just slightly in the center.

Allow the cups to cool at room temperature, then refrigerate for at least 2 hours to fully set.

Before serving, drizzle each cup with caramel sauce and enjoy!