Spanish Custard

Directions

1. 1
   Boil sugar in a little water to caramelize in the pan to be used to bake custard.
2. 2
   Set aside to cool.
3. 3
   Empty condensed milk into large mixing bowl.
4. 4
   With electric mixer, beat milk for 30 seconds.
5. 5
   Then add eggs, one at a time, beating 30 seconds after each addition.
6. 6
   Fill empty cans with milk and vanilla.
7. 7
   Pour milk slowly into mixture and blend well.
8. 8
   Transfer to caramelized pan. Place in a shallow pan of hot water and bake 45 minutes at 400° or 1 hour at 350°.
9. 9
   If top browns too quickly, cover with foil.