|Sugar||1 1⁄2 Cup (24 tbs), divided|
|Evaporated milk||12 Ounce (1 Can)|
|Sweetened condensed milk||14 Ounce (1 Can)|
|Fresh milk||14 Ounce|
|Vanilla extract||2 Tablespoon|
Preheat oven to 350°.
Caramelize 1/2 cup sugar in a small heavy skillet.
Pour into mold and turn the mold around quickly, tilting it from side to side until the mold is coated on the bottom and halfway up the sides.
Beat eggs lightly; slowly add 1 cup sugar and beat well until all is dissolved in the eggs.
Add milks and vanilla; beat about 2 minutes.
Pour custard mixture into mold; set the mold in a hot water bath that comes about halfway up the side of the mold.
Place on lowest rack of oven and bake for 1 hour and 20 minutes.
Test by inserting a knife or toothpick in center.
Remove when it comes out clean.
Let cool about 1 hour.
Invert pan onto a plate with a small ridge so that the caramel will not spill.