1 c. sugar
1 can evaporated milk
1 can condensed milk
4 eggs
1 tsp. vanilla

Preheat oven to 350 degrees. Put sugar in a small pan and cook until melted and transparent. Pour this caramel into a mold, turning around quickly to coat the sides.

In a mixing bowl, blend evaporated milk, condensed milk, and eggs, with vanilla. Beat well. Pour egg mixture into the mold and put into a large pan. Pour water into larger pan so as to reach halfway up the mold.

Bake for 1 hour. Test with a knife to see if it is cooked. Knife will come out clean when creme caramel is done. Remove from oven to cool. Refrigerate in the mold until ready to serve.

To unmold and serve, put a plate over the top of the mold, turn upside down and remove mold.