(Cuban version of the original Spanish one). Serves 6.

1 can condensed milk
1 can (same can) water
6 egg yolks
1/4 tsp. salt
1 tsp. vanilla

1. Candy the mold that is being used with: 1/2 cup sugar and 1 tablespoon water. Melt this in the mold until it is syrupy. Let it cool in the refrigerator.

2. Put all the above ingredients in a blender. Mix well and pour into the candied mold. Cover tightly with aluminum foil, put in a pan of water, put into a 325 degree oven for 1 1/2 hours.

3. Leave it covered in the refrigerator until ready to set the next day.

4. Take it out of the mold into a platter upside-down to give it a caramel topping.