Combine eggs, sugar and salt.

Slowly stir into lightly cooled milk and vanilla.

Heat oven to 325°F. Put shallow pan with 1 inch of water on center oven rack and heat.

Pour custard into a 1 quart casserole and set into shallow pan of hot water when oven reaches 325.

Bake for 1 hour at 325°F.

To test for doneness, insert knife halfway between center and edge. A clean knife indicates custard is done.