2/3 c. sugar for caramel
1/3 c. sugar
6 eggs, slightly beaten
1 (13 fluid oz.) can evaporated milk
1 c. regular milk
1 tsp. vanilla flavoring

Caramel must be done first.

Heat the 2/3 cup of sugar with less than 1/4 cup of water. In a small fry pan, do not stir, caramel is done when slightly brown (careful, it can burn easily), then pour into a 2 quart baking dish, turning so that sides are coated; set aside.

Mix in a bowl, all the ingredients. Put through a sieve. Pour into the caramel coated baking dish. Set on rack in a large pan with 1" deep water. Use your judgment as far as amount of water so that it will not evaporate.

Bake at 350 degrees for 45 minutes to 1 hour until custard tests done by inserting tip of knife in center and comes out clean.

Remove from oven and cool for 1 hour. Run knife around edge of custard. Hold large plate over top of custard dish and turn it upside down onto plate. May be cut in wedges or squares. Tastes best when chilled but not too cold. HINT: Never turn upside down or cut when warm. When serving individual pieces pour some caramel over them.