6 EGGS
1 SMALL CAN MILKMAID (14OZ CAN)
1 LARGE CAN EVAPORATED MILK (13OZ CAN)
1 LARGE CAN FRESH MILK (USE THE EMPTY EVAPORATED MILK CAN TO MEASURE THE AMOUNT. YOU CAN ALSO USE 2 CANS OF EVAPORATED MILK INSTEAD OF FRESH MILK)
1 TEASPOON VANILLA (OPTIONAL)
1 CUP SUGAR FOR THE CARAMEL.

PREPARE THE CARAMEL SAUCE BY ADDING THE 1 CUP SUGAR IN A WARM PAN AND KEEP ON MEDIUM FIRE, STIRRING TILL IT BECOMES BROWN AND CARAMEL. PUOR IT TO COAT THE BOTTOM OF THE BAKING DISH.

IN A BLENDER/FOOD PROCESSOR BEAT THE MILKS, MILKMAID AND EGGS ALL TOGETHER UNTIL THEY ARE NICELY MIXED.

PUT THE MILK EGGS MIXTURE IN TO THE PREPARED BAKING DISH. HEAT THE OVEN TO 350 DEGREES. USE A TRAY OR LARGER DISH TO PUT SOME WATER IN AND PLACE THE PUDDING IN THIS WATER BATH AND BAKE UNTIL DONE, FOR ABOUT 1HR & 15 MINUTES.

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