Preheat the oven to 350°F (175°C).

In a saucepan, melt sugar over medium heat until golden brown to make caramel. Pour into a baking dish.

In a mixing bowl, whisk together sweetened condensed milk, evaporated milk, eggs, and vanilla until smooth.

Pour the mixture over the caramel in the baking dish.

Bake in a water bath for about 60 minutes or until set. Let cool and refrigerate.

In a saucepan, combine water, sugar, and butter. Bring to a boil.

Remove from heat and stir in flour until a dough forms. Let cool slightly.

Add eggs one at a time, mixing well after each addition.

Heat oil in a deep pan. Pipe the dough into hot oil and fry until golden brown.

Mix sugar and cinnamon for coating. Roll churros in the mixture after frying.

Preheat the oven to 350°F (175°C). Grease a baking dish.

In a bowl, cream together butter and sugar. Add eggs one at a time, mixing well.

Mix in flour and baking powder until just combined. Pour into the baking dish.

Bake for 30 minutes or until a toothpick comes out clean. Let cool.

In a bowl, mix sweetened condensed milk, evaporated milk, and heavy cream. Poke holes in the cake and pour the milk mixture over it.

Refrigerate for at least 4 hours before serving.