3/4 c. sugar
2 c. evaporated milk (1 can + water)
2 c. heavy cream
6 eggs
1/2 c. sugar
1/2 tsp. salt
2 tsp. vanilla
1/4 c. brandy

Melt sugar in skillet until light brown. Stir and pour into round shallow baking dish (glass casserole is OK). Holding with pot holders, quickly rotate to cover bottom and sides.

Heat milk and cream just until bubbles form around edges. Beat eggs slightly. Add sugar, salt and vanilla. Gradually add milk mixture and brandy.

Pour into dish. Place in pan of boiling water. Bake 45-50 minutes or until knife comes out clean. Cool; refrigerate 4 hours. Run spatula around edge to loosen. Invert on plate.