Ingredients:
Prepared Caramel Sauce
6 large eggs
1/2 cup sugar
1 -14oz can sweetened condensed milk
2 - 13 oz cans evaporated milk
1 teaspoon vanilla
Directions:
Preheat oven to 325 degrees. Pour 2-3 tablespoons caramel into each ramekin, tilting to swirl the caramel around the sides. Using a hand held mixer, blend the eggs together. Mix in the milks then slowly add in the sugar and then the vanilla. Blend until smooth after each ingredient is added.
Pour custard into caramel lined ramekins. Place ramekins in a large glass or ceramic baking dish and fill with about 1-2 inches of hot water. Bake for 45 minutes in the water bath and check with a knife just to the side of the center. If the knife comes out clean, it's ready. Remove and let cool. Let each ramekin cool in the refrigerator for 1 hour. Invert each ramkekin onto a small plate, the caramel sauce will flow over the custard.
