This is SO good, however rich! Many versions are out "there" on the web.........you can serve it solo or I like to do a lil bit of berries/syrup over the top and whipped dream (like Dream Whip) :) "Caramel" 1/2 cup sugar 1 tablespoon water ~~~~~~ Custard: 5 eggs beaten 1 (14 oz) can Eagle brand condensed milk 1 cup milk 1 teaspoon vanilla Place sugar and water in skillet on medium high heat. Stir constantly with a wooden spoon until sugar melts and begins to turn a golden brown. I like mine to be as dark as possible (short of burning). You will smell a 'smoky' scent which taints the flavor it you let it go a bit too long. When the caramel is ready pour it into a well oiled 1 quart mold (I use a fluted custard mold for mine) and tilt the mold until the bottom (not sides) is well covered. Set the mold aside and allow it to cool while you mix the custard. Mix custard well and pour into mold.. Place entire mold in a large pan and pour warm water in larger pan until it reaches half way (or more) up the side of your custard mold. Place in a pre-heated 350 degree F oven and bake until the tip of a knife inserted in inserted in the center comes out clean. (15 Plus min.) Transfer immediately into the refrigerator to stop the cooking. After the custard has cooled, cover and chill over night. When ready to serve, run a knife around the edge to loosen. Cover with a serving plate and invert to unmold. Properly done, the caramel will flow down the sides of this lovely wonder. Do not be concerned if some caramel stays in the bottom of the mold, this is almost unavoidable. Slice and serve slightly chilled.

By request, quick and easy..........for you, L. :) Enjoy!!!! 1 can (10 3/4 ounce) Cream of Mushroom Soup OR 98% Fat Free Cream of Mushroom Soup 1 pound ground beef    1/3 cup dry bread crumbs    (sometimes I use dry cream of wheat or oatmeal) they'll never know! 1 small onion, finely chopped    1 egg, beaten    1 Tablespoon vegetable oil    1-1/2 cups sliced mushrooms MIX thoroughly 1/4 cup soup, beef, bread crumbs, onion and egg. Shape firmly into 4 patties, 1/2" thick. HEAT oil in skillet. Cook patties until browned. Pour off fat. ADD remaining soup and mushrooms. Heat to a boil. Cover and cook over low heat 10 min. or until done. Serves 4.