1 can evaporated milk
1 can sweetened condensed milk
1 tablespoon vanilla extract
4 tablespoons granulated sugar
In blender, combine eggs, evaporated milk, condensed milk and vanilla extract and blend.
Carefully heat sugar in a small saucepan until it has melted and turned to a light caramel color. Divide caramel evenly among six ramekins or molds. Let cool about 10 minutes.
Divide egg mixture evenly among ramekins (do not stir) and set them into a large stock pot filled with just enough simmering water so water comes halfway up the outsides of the ramekins. Cover and simmer over low heat for one hour, checking water level. Use a knife or cake tester placed in center of custard to see if it comes out clean. Once cooked, turn off the heat, and let it sit uncovered to cool before unmolding.