3/4 c. sugar (for caramel)
1 can condensed milk
3 cans milk
4 eggs
1 tsp. vanilla

Put sugar on a deep metal mold; preferably round; put directly on top of stove and watch sugar melt and turn light to dark brown. Do not stir, but very carefully pick up mold and move around until caramel covers the sides of the mold at least halfway, and bottom. Set aside, prepared mold.

Mix in blender or hand mixer the rest of the ingredients. Measure milk with the same can of sweet condensed milk. Pour liquid in mold. Bake at 350 degrees on a tray with water for 50-60 minutes. Chill in refrigerator. After cool, turn over. Caramel will be on top and a sauce.