1 can condensed milk (14 oz.)
6 lg. eggs
1/4 of tsp. salt
1 tsp. vanilla
1/2 c. reg. milk
1 c. sugar for caramel sauce

Use a 9 x 2 inch round baking pan with a bigger one on the outside, the outside pan is to be filled with water, the small 9 x 2 inch inside. You are making a double boiler baking pan.

First put sugar in saucepan and at medium heat start to melt. Make sure you are always stirring, do not let burn for it will taste bitter. You can see it turn in about 8 minutes into a light caramel sauce. Pour into the 9 x 12 inch baking pan.

Then mix all other ingredients by hand making sure eggs are well beaten in. Put in the pan with caramel sauce. Put that pan into the bigger pan with water, making sure the water level is not over the other pan, just enough to cover up to the mixture in the other pan. Bake this at 350 degrees for 45 minutes or more until the custard is hardened (not too hard). Remove from pan with water. Let it cool in original pan and then refrigerate for 2 hours. When ready to serve, turn over on the flat plate. Enjoy!