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- In bowl beat Large eggs carefully without making foam. Add in lowfat milk and 2 cans of water. Mix slowly till well mixed. Add in salt and vanilla. Set aside.
- You will need a 9x3 1/2 round pan and a larger pan which you can fit the round pan into. Fill larger pan half way with water. This will keep custard from burning.
- In saucepan over medium heat combine sugar and water. Cook till sugar melts and becomes a nice caramel color. You must stand over this because it can burn quickly. When caramelized, quickly cover bottom of round pan. Strain custard mix into round pan, over caramel sauce ( this is to make sure which you do not get any egg bits) Cook in oven at 350 in larger pan filled with water for 1 hour. It will just be brown on the edges. The center will still be soft but a sharp knife inserted will come out clean. Chill. When ready to serve, invert onto plate and let caramel sauce fall over custard.
