from the kitchen of Mary-Jeanine Ibarguen
1 can sweetened condensed milk
1 can evaporated milk
1 tsp vanilla
1 tsp cornstarch
˝ cup sugar
Carmalize sugar: put sugar in pie plate and then into oven at 300° until melted.
Watch carefully that it doesn’t burn.
While you’re waiting, pour all the other ingredients into a blender and whiz up.
Once caramel is cooled to solid, pour blender contents into pie plate.
Place pie plate into a water bath (a larger pan with 1 inch of water when pie plate is inserted)
Bake 45-60 mins at 350°.
Let cool, flip out onto a plate.