|Sugar||1⁄2 Cup (8 tbs)|
|Boiling water||1 1⁄2 Cup (24 tbs)|
|Milk||3 Cup (48 tbs), chilled|
|Evaporated milk||3⁄4 Cup (12 tbs), chilled|
|Salt/To suit taste||1⁄4 Teaspoon|
Place 1/3 cup of the sugar in a skillet and heat, stirring frequently, until carmelized.
(An amber liquid is formed.) Slowly add the boiling water and stir until caramel is dissolved; remove from heat; chill.
Just before serving, beat egg yolks until thick and lemon yellow, then gradually add the remaining sugar, and beat until well blended.
Combine chilled caramel syrup with egg mixture, milk, evaporated milk and salt, beat until blended.
Serve at once.