1 (14 oz.) can sweetened condensed milk
1 can evaporated milk
8 lg. eggs
1 c. milk
1 tbsp. vanilla
1/2 c. sugar

Preheat oven to 350 degrees. In small, heavy saucepan, cook sugar over medium heat until golden brown. Pour into 2 1/2 quart ovenproof round casserole dish. Swirl around to coat the bottom and sides.

Beat eggs with a fork. With whisk, stir in milks and vanilla. Pour custard into prepared dish and place dish in a round cake pan or skillet. Pour water into cake pan or skillet (approximately 1 cup). Place in oven and bake for 1 hour or until custard is set. Cool completely.

Loosen sides of custard with knife. Invert serving plate on dish and turn over. Refrigerate. Yield: 12 servings.