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  1. 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.
  2. 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.
  3. 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.
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