To caramelize a mold, slowly melt 1/2 c. sugar in a small heavy skillet, stirring until sugar melts, turns clear,
is golden caramel syrup.
Very quickly, pour it into a 1 1/2 quart ring mold.
Quickly swirl caramel around the bottom and up sides of pan.
Set aside.

For the filling:
Lightly beat 2 eggs, and 5 egg yolks with a wire whisk.
Add 3/4 c. sugar; lightly beat to just dissolve sugar.
Slowly add 2 c. scalded milk, beating constantly.
Add a pinch of salt, 1/4 t. vanilla.

Pour mixture into mold.
Set in a shallow baking pan with water to half the depth of mold.
Bake at 350° for about an hour, or until done (tip of silver knife inserted in center comes out clean).
Remove mold from pan of water; cool about 10 minutes.
Unmold onto serving platter (run tip of knife around edge of mold, then put platter over top and quickly invert; all caramel does not come from the mold).
Chill.