(submitted by Kathy, from “Frieda’s Fiestas”)

¾ cup sugar (for caramel)
1 quart milk (whole milk is best)
1 cup sugar
1 vanilla bean, split lengthwise
4 egg yolks
6 eggs, slightly beaten

Cook the ¾ cup sugar to caramelize, then pour into earthenware mold or other mold (an 8” cake pan works well) turning it around so that the bottom and sides of the mold are covered with caramel.

Heat milk with the cup of sugar and the vanilla for about 10 minutes. Let cool slightly, then add the egg yolks and beaten eggs. Mix thoroughly. Remove and discard the vanilla bean. Pour the egg mixture into the caramel lined mold.

Place the mold in a larger pan of hot water and bake in a preheated 350˚ oven for about 1 ½ hours or until set (an inserted knife will come out clean). Cool completely before unmolding.

Makes 6-8 servings.