1 can sweetened condensed milk
5 eggs
1 can milk (use condensed milk can to measure)
1 tsp. vanilla
Pinch of salt
1/2 c. sugar

Beat the eggs. Add sweetened condensed milk and regular milk. Continue mixing while adding vanilla and salt.

Melt the sugar in a heavy skillet. Pour into 9" cake pan. Add egg and milk mixture. Cover with aluminum foil and place in a pan of water. Bake in preheated 375 degree oven for 1 hour. Remove from pan of hot water. Let cool in the pan on a wire rack. When cold, remove from pan by inverting. Caramel melts during the baking process and bathes the custard with a caramel sauce when removed from the pan. This dessert is found throughout Mexico.