CARAMEL:

2/3 cup sugar

Heat sugar until melted and lightly browned, stirring frequently to avoid burning. Pour into round cake pan and swirl to coat sides. Set aside.

CUSTARD:

8 eggs
1 (14 oz.) can Eagle Brand sweetened condensed milk
1 (12 oz.) can Carnation evaporated milk
3/4 cup milk or heavy cream
1/4 cup sugar
1 tsp. vanilla extract
1/2 tsp. salt

In bowl combine eggs, milks, sugar, vanilla, and salt. Blend with mixer until smooth and incorporated. DO NOT over mix. Pour this mixture into pan with caramel. Place in roasting pan that has been filled with boiling water to a height of 1 to 2 inches.

Bake at 325°F for 1 hour and 10 minutes or until custard sets and a toothpick comes out clean when inserted in center.

Cool at room temperature for about 1 hour. Refrigerate at least 6 hours or overnight. Loosen edges of custard with spatula or butter knife. Invert into serving dish and drizzle remaining caramel over custard.

Note: Can be prepared up to 2 days in advance.

Submitted by: Carri