• In a medium saucepan, stir together sugar and corn syrup. Place over medium-high heat and cook, without stirring, until the sugar dissolves and turns light brown, about 15 minutes. Divide among four 4-ounce ramekins or custard cups. Let cool completely.
• Place ramekins in an 8x8 inch baking pan. Fill the baking pan with hot tap water until the water is 3/4 of the way up the sides of the ramekins. Remove ramekins and place baking pan with water in the oven.
• Preheat oven to 325°F.

For the custard

• In a medium bowl (or large measuring cup with a spout), whisk together milk, eggs, sugar, vanilla, and salt.
• Divide custard among prepared ramekins. Place ramekins in water bath.
• Bake for 30 to 40 minutes, or until custard is just set and the center jiggles slightly when moved.
• Remove ramekins to a rack to cool for 30 minutes, then cover and refrigerate for 2-3 hours before serving.
• To serve, run a sharp knife around the edge of the custard to loosen, and invert onto a plate.