1 (14 oz.) can condensed milk
8 egg yolks
1 (14 1/2 oz.) can evaporated milk
1/4 tsp. lime rind (opt.) or 1 tsp. vanilla

SYRUP:

1/2 c. sugar
1/2 c. water

Blend first 4 ingredients. Make syrup by melting sugar in pan over medium heat. When melted, add 1/2 cup water. Stir and boil until syrup is thick. Pour into pan and tilt pan to coat sides and bottom with syrup. Cover mold pan with aluminum foil and steam over simmering water for 45 minutes. Cool a little bit. Loosen sides with knife and invert mold to a platter.

Commercial pancake syrup may be substituted instead of making the syrup above.