This recipe was one of my grandmother's favorites. She served it as a breakfast treat when company came. It reminds me of my childhood every time I make this delicious custard.

8	large	eggs
5	cups	whole milk
1/2	cup	sugar
2	tsp	vanilla extract (or 1 tsp pure vanilla
1/2	tsp	salt
1/2	cup	grated coconut
1/2	cup	toasted pecans, finely chopped
24	pieces	Kraft Caramels, melted (optional)

• Heat oven to 325 degrees
• Lightly grease 12 custard cups and set aside along with a 9 x 13 x 2 baking pan and enough boiling water to fill the pan to a depth of 1 inch after the custard cups are placed in it.
• Beat the eggs until lemon yellow. Stir in the milk, sugar, vanilla and salt and mix well. Add the coconut and pecans and stir lightly. Pour the mixtue into the 12 (6 oz) custard cups and place them in the pan.
• Pour boiling water in the pan to a depth of 1 inch up the sides of the custard cups.
• Bake at 325 degrees for 30 to 40 minutes or until a knife inserted in the center comes out clean.
• Serve either warm or cool in the custard cups, or unmold them if desired.
• To unmold chilled custard from the cups, slip the edge of a knife down the side of the custard cup to allow air in and it will slip right out.
• If desired, melt some Kraft Caramels in the microwave and drizzle over the top of the custards.
• Serves 12