- 1/2 cup (125 ml) sugar
- 1 cup (225 ml) milk
- 1/8 tsp (1 ml). salt
- 1 can (14 oz (392 grm).) sweetened condensed milk
- 4 eggs
- 1 tsp (5 ml). vanilla
- In a small heavy skillet, over medium heat, heat the sugar until it melts and the syrup turns golden.
- Immediately pour into a 1 quart (950 ml) casserole dish.
- Using potholders, tilt the casserole in all directions to coat bottom and as much of the sides as you can before the syrup stops running; set aside.
- In a bowl or blender, mix remaining ingredients until smooth.
- Pour into prepared casserole.
- Set casserole dish into a baking pan.
- Place in bottom third of preheated 350 degree (175 C.) oven.
- Pour hot water into pan to come half way up the sides of the casserole dish.
- Bake 1 hour or until knife inserted near the center comes out clean.
- Remove casserole from water, cool.
- Refrigerate at least 3 hours.
- To serve, run knife around edges, invert onto serving plate.
- This is a very popular dessert in Mexico. I learned to make this dish when I was a missionary there for several years. You can make this even easier if you have a pressure cooker. Put the covered casserole dish in the pressure cooker (adjust the size of your casserole dish to allow some space between the dish and the sides of the cooker). Add water as above. Process according to pressure cooker directions for 10 minutes. Let pressure drop of it's own accord. Remove and cool as above.