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1 1/2 c. sugar
1/2 c. water
1 (12 oz.) can evaporated milk
1 (14 oz.) can sweetened condensed milk
4 eggs
1 tsp. vanilla
1/2 tsp. salt

In a heavy saucepan over low heat, stir 1 cup of the sugar with the 1/2 cup of water until the sugar dissolves. Continue to cook without stirring until the sugar turns into a golden caramel. Pour into a flan pan or a round 2 quart baking dish. Tilt to coat bottom and sides; let cool for at least 30 minutes.

In a large bowl beat the room temperature eggs together with the remaining 1/2 cup of sugar, vanilla, salt, and the two cans of milk and beat to blend. Pour through a sieve on top of the caramel.

In a 350 degrees preheated oven place pan in a larger pan that contains 1 inch of hot water. Bake about 40-50 minutes, or until a silver knife inserted in the center comes out clean.

Cool; then cover and refrigerate about 8 hours. Unmold by running a knife around the rim; place serving plate over pan. Turn pan over to serve.

Serves 12.

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