|Sugar||1 Cup (16 tbs)|
|Evaporated milk||26 Ounce|
|Sugar||3⁄4 Cup (12 tbs)|
|Vanilla extract||2 Teaspoon|
1 Place the 1 cup sugar in an 8-inch round non-metallic baking dish. Heat, uncovered, in Microwave Oven 4 (5) minutes.
2 Stir and heat sugar an additional 4 (5) minutes, stirring very frequently with a rubber spatula until sugar melts and turns a light brown.
3 Rotate pan until completely coated with caramel.
4 In a large bowl combine remaining ingredients until well blended.
5 Pour egg mixture into caramel-coated pan. Heat, uncovered, in Microwave Oven 3 (4) minutes. Move cooked portions of mixture toward the center of the pan with a rubber spatula.
6 Return to Microwave Oven and heat, uncovered, an additional 3 (4) minutes; move cooked portions to center again.
7 Heat, uncovered, in Microwave Oven 4 (5) minutes longer, turning 1/2 turn after 2 (2 1/2) minutes.
8 Insert a knife 1 inch from the outside edge. If knife comes out clean, custard is done. If not, return to oven for an additional minute of cooking.
9 Cool custard slightly and invert onto a platter while caramel is still warm or the caramel will stick to the pan. Chill before serving.