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1
Place a rack in a large slow cooker.
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2
Or make a rack using rings of wadded tin foil.
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3
In a small saucepan, combine the sugar and the water.
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4
Cook over medium heat, swirling the pan occasionally, until the sugar is dissolved about 5 minutes.
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5
Simmer the mixture without stirring until it begins to turn brown around the edges, about 10 minutes.
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6
Gently swirl the pan until the syrup is evenly caramelized.
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7
Protect your hand with an oven mitt.
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8
Pour the hot syrup into a 6-cup souffle dish, turning the dish to coat the bottom evenly.
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9
Let cool until the caramel is just set.
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10
In a bowl, whisk together the evaporated and sweetened condensed milks.
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11
Beat in the eggs and vanilla until blended.
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12
Pour the mixture into the prepared baking dish.
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13
Place the dish on the rack in a large slow cooker.
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14
Pour hot water to a depth of 1 inch of around the souffle dish.
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15
Cover and cook on high for 2 to 2-1/2 hours minutes or until a knife inserted near the center comes out clean.
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16
Protecting your hands with oven mitts, carefully remove the dish from the slow cooker.
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17
Let cool slightly, then cover and refrigerate until chilled, several hours or overnight.
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18
To serve, run a knife around the inside of the dish.
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19
Invert a serving plate on top of the dish and quickly invert the two.
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20
Carefully remove the dish allowing the caramel to drizzle over the cream.
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21
Cut into wedges to serve.
