Pre-heat your oven at 350ºF (180ºC).

In a medium saucepan cook sugar and water on medium high heat until they turn a caramel color. This can take about 10 minutes, keep an eye on it so that it doesn't burn.

Quickly pour the caramel into a 2.5 liter baking dish and tilt it from side to side so that it's evenly coated. Set aside. A glass or ceramic baking dish work best.

Add the eggs, evaporated milk, heavy cream, sweetened condensed milk and vanilla extract to a blender and blend until smooth.

Pour the custard mixture into the baking dish and bake for 45-60 minutes or until a knife or skewer inserted in the center comes out clean. Let the custard cool completely on a wire rack, cover and refrigerate for at least 4 hours.

Uncover the custard and run a knife around the edge of the baking dish. Place a large serving plate on top, invert it, give the baking dish a little shake and gently lift it to remove. Serve immediately.