from the kitchen of Mary-Jeanine Ibarguen


1 can sweetened condensed milk

1 can evaporated milk

1 tsp vanilla

4-5 eggs

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.