. ¾ cup sugar
. 1/4 cup water
. 2 cups milk
.3 eggs
. ½ teaspoon vanilla extract

Cooking method

For caramel sauce
. In a small, heavy saucepan, combine ½ cup sugar and ¼ cup water. Place pan on low heat and stir until sugar is completely dissolved. After all sugar is, increase heat to medium and continue cooking, stirring constantly, until syrup turn a golden color. Remove pan from heat. Wearing oven mitts pour caramel into a mold and tip and turn the mold to coat evenly bottom and sides.
. Scald milk and allow to cool slightly
.in a bowl, beat eggs lightly, adds vanilla and remaining sugar. Stir. Gradually add the milk, stirring constantly
. Pour the mixture into the caramel coated mold, cover mold tightly with aluminum foil securely tied
. Cook on “bain Marie” in a pressure cooker, oven or saucepan
.pick with a knife to see if it has been cook or not
.take out and allow to cool to room temperature. Refrigerate
.place a serving dish (large enough to accommodate caramel sauce) on top of the mold and invert
.Shake gently to release, remove mold
. Serve chilled