1 1/2 cups sugar, 6 eggs, 2 (14 oz.) cans sweetened condensed milk, 1 (13 oz.) can evaporated milk, 6 candy caramel squares,1/8 teaspoon salt, 1 1/4 teaspoon vanilla extract, 1/8 teaspoon ground mace or nutmeg.
Preheat the oven to 325 degrees. Get out the blender add the eggs blend the eggs until they start to become frothy. Slowly add the sugar, mix well set aside. Get out a saucepan, add the milk bring up to medium heat around 325 degrees. Add the candy and stir until it melts and is well blended. When the milk starts to form, bubbles abound the saucepan’s edges add the egg mixture. Remove the saucepan from the heat beat this mixture like you are trying to win the game on behalf of the Lakers. This step should take about 5-minutes, now stir in the vanilla. Pour into a springform pans, cover with foil. Put the pie plate into a larger pan with about 2 inches of water; this is called a water bath. Make sure the pie plate is not floating. Bake for about 40-45 minutes or until the custard sets. The custard is set when you can insert a butter knife to the center of the custard, and it moves out clean. Remove from the oven. Run a knife around the edges of the dish, now place a plate on top of the pan and invert, try not to spill the caramel.