Ingredients
7 eggs
Vanilla extract
Condensed milk
Evaporated milk
1 cup of whole milk
sugar
Custard tray round
Chopped pecans (If desired.)
caserolle pot a big one
Preparation
Before making the mix the caramel is to be ready in the trays, pour 4 soup spoons of sugar if the tray is in personal servings if is a full tray 1 cup of sugar place the trace over the stoaf at medium heat hold the tray with cooking gloves to avoid burning hands wait till is brown and melted let it sit then start with the mix.
Mix pour hlf of condensed milk can into blender along with Evaporated milk and the cup of whole milk then pour the 7 eggs and 2 tea spoon of the vanilla extract, blend the mix, and pour the mix into the tray with the caramel it will make a cracking sound. pour water into the caserole pot and boil the water put the mix tray inside the caserole and let it cook for 45 mins or until ready about 1 hr, poke the custard with a fork and if comes out clean is ready it should be 1 hr. let it cool for about 15 mins and get the tray out and place it in the fridge for coolong is meant to served cold
