Ingredients:
Put the sugar in a non-stick heavy-duty saucepan over medium-low heat
Cook it stirring until melted and golden
Quickly pour the caramel into an ungreased 8 x 4 inch round baking pan or bundt cake pan, tilt it to distribute and cover the entire baking pan with the caramel, (reserve)
Heat the milk in the microwave for 2 minutes
Add the dulce de leche, mix until dissolved (reserve, let cool)
In a bowl beat the eggs
Add the dulce de leche (reserved)
The vanilla extract, the evaporated milk, mix well
Pour the mix over caramelized sugar reserved, cover with aluminum foil
Place it into a larger baking pan filled with water, reserve
Preheat the oven to 400 degrees Fahrenheit
Place the baking pan in the oven and cook it for 40-50 minutes, or until toothpick inserted near center comes out clean
Carefully remove it from the water to avoid burning yourself
Let cool at room temperature for 1 hour
Cover it and refrigerate for 4 hours or overnight
To unmold, run a knife around the edges, shake gently, cover the baking pan with a serving plate and turn over, shake gently to release
Serve cut into wedges on dessert plates and spoon sauce over each serving, keep it refrigerate
