- 2 C. sugar
- 1 can of evaported milk
- 4 cans sweetened condensed milk
- 18 egg yolks
- 50 ml. vanilla extract
Pre-heat the oven to 175° C
Place the sugar in a small saucepan with 3 tablespoons of water, cook over a low flame until the sugar melts. Once it becomes caramel colored, empty it into a bundt pan and tilt to cover bottom and all sides.
In a blender, combine the egg yolks, vanilla and half of the evaporated milk. Place the condensed milk and the remaining evaporated milk into a large bowl then add the blended mixture, stirring to combine.
Pour this mixture into the prepared mold and place the mold into a a larger pan and fill it half way up the sides with hot water. Place the pans in the oven and cover the mold with a cookie sheet to prevent it from drying out.
Bake for 2 1/2 hours, adding water to the bottom pan as necessary to maintain the same level.
Remove the mold from the oven, allow to cool to room temperature and then chill in the refrigerator at least 5 hours. Unmold onto a serving dish that will hold the custard and the caramel sauce and garnish with cherries, nuts or whipped cream.