Melt 1 cup sugar in a nonstick pan/skillet.
Whisk eggs, sugar, and vanilla until smooth.
Then add the evaporated and condensed milks.
Strain into a measuring cup.
I used small ramekins.
Place a small amount of caramel in the bottom of the ramekins and let it cool down before pouring the custard into it.
Bake at 350º F in a water bath for 45-60 minutes.
Rotate half way through the baking.
Remove from water bath and cool.