CRUMB CARAMEL CUSTARD
2 cups of cake crumbs
3 large eggs
14 ounces condensed milk
2 cups evaporated milk, diluited
1/3 cup of rum or amaretto
caramel square or round pan (8 inches)
Mix all ingredients and put in the pan. Using a blender for mix.
Bake at 350 degrees about one hour in a bain marie.
Cool completely and separated the sides with a knife.
Invert over an elegant base.
Serve and enjoy.