8 eggs
1/2 lb. sugar
1 tsp. salt
1 tbsp. vanilla
1 can Carnation milk
1 can condensed milk
1 can fresh milk (use can from condensed milk for measure)

Heat oven to 350 degrees. Caramelize sugar in heavy skillet over low heat. When done, pour in a container either glass or enamel so it will stand heat and coat pan with caramel. Set aside to cool.

Beat eggs, enough to break them. Add other ingredients and beat until smooth. Add 15 teaspoons of sugar until dissolved. Pour in caramel pan. Cook in a pan filled with hot water for 1 hour. After it cools take a spatula and run around edge of pan. Turn over in a deep dish, so it will hold the caramel syrup.