Spanish Custard - cooking recipe

Ingredients

2 cans sweetened condensed milk (Eagle Brand)
2 cans fresh milk
8 eggs
1 tsp. vanilla (more, if desired)
3/4 c. sugar

Preparation

Boil sugar in a little water to caramelize in the pan to be used to bake custard.
Set aside to cool.
Empty condensed milk into large mixing bowl.
With electric mixer, beat milk for 30 seconds.
Then add eggs, one at a time, beating 30 seconds after each addition.
Fill empty cans with milk and vanilla.
Pour milk slowly into mixture and blend well.
Transfer to caramelized pan. Place in a shallow pan of hot water and bake 45 minutes at 400\u00b0 or 1 hour at 350\u00b0.
If top browns too quickly, cover with foil.