CARAMEL:

1 /4 c. water
2 tbsp. sugar

Combine water and sugar and place over high heat until water turns a light brown. Then turn the pan so the caramel spreads evenly on the pan.

CUSTARD:

3 eggs
1 (14 oz.) can condensed milk
14 oz. milk
1 tbsp. vanilla or substitute 2 tbsp. rum or Kahlua

Preheat oven to 350 degrees. Blend eggs, milks and flavoring for 1 minute and pour into the pan or mold containing caramel. Set this pan with custard, inside larger pan containing water and bake for 1 hour 45 minutes or until done.

To test for doneness, insert knife in the center of custard. If it comes out clean, the quesillo is ready. Remove and cool for 3 hours. Remove Quesillo from mold, then serve.