|Sugar||1 Cup (16 tbs)|
|Evaporated milk||26 Ounce (2 cans, 13 ounce each)|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Vanilla extract||2 Teaspoon|
Place 1 cup sugar and water in an 8-inch glass baking dish.
Microwave, uncovered, at HIGH 8 minutes.
Stir often until sugar turns light brown.
Rotate pan until bottom is completely covered with caramel.
Mix remaining ingredients in a large bowl until well blended.
Pour egg mixture into caramel-coated dish.
Microwave, uncovered, at HIGH 2 minutes.
Stir lightly with a rubber spatula to move heated portion toward center of the dish.
Microwave at MEDIUM-LOW 4 to 6 minutes.
Rotate dish 1/2 turn.
Microwave at MEDIUM-LOW 4 to 6 minutes or until done.
Custard is done when a knife inserted near center comes out clear.
Let stand directly on the counter to cool.
Chill thoroughly to serve.