Preparation
In the top of a double boiler, but directly over a low flame, place the sugar.
Melt slowly, stirring constantly with a wooden spoon, until the sugar becomes a caramel syrup.
Remove from fire and cool.
Slightly beat the eggs and salt.
Add gradually the sugar and beat well until the sugar is dissolved.
Slowly stir in sweetened condensed milk, evaporated milk and vanilla.
Strain the mixture into the double boiler containing the caramelized sugar.
Place over gently simmering water for about forty minutes, or until a silver knife inserted in the center comes out free of custard.
Remove from the fire, and cool immediately in the double boiler.
At serving time unmold the kesio on to a shallow platter.
If some of the caramel clings to the pan, heat gently until it melts.
Cool slightly and pour over the unmolded kesio.
