1 can evaporated milk
1 can condensed milk
6 eggs
1 tsp. vanilla

CARAMEL:

1 c. sugar
1/2 c. boiling water

Combine both cans of milk, 6 eggs, and vanilla in blender. Blend all ingredients well. Set aside.

CARAMEL: Melt sugar over low heat, stir occasionally to prevent the sugar from burning. When sugar turns to a light brown syrup add boiling water. Simmer a couple of minutes, then strain. Line bottom of cake pan with this syrup. Blend other ingredients again for a few seconds. Pour over syrup. Bake at 325 degrees for 45 minutes. Take out and let cool. Flip onto a platter. Then refrigerate for several hours.