*  Exported from  MasterCook  *

                          Orange-Caramel Custard

Recipe By     : 
Serving Size  : 10   Preparation Time :0:00
Categories    : Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4   c            Sugar
   2       tb           -water
  24       oz           Evaporated milk (2 cans)
   6       lg           Eggs
   1       tb           Grated orange peel
   1       t            Vanilla extract
                        Orange slices (optional)
                        Fresh mint (optional)

  In 5-cup glass ring mold, combine 1/2 cup sugar and the water.
  Microwave on HIGH 6 minutes (stirring after 3 minutes), or until
  sugar syrup is just golden--do not overcook. Holding mold with
  potholders, slowly rotate mold until bottom and sides are coated;
  set aside to cool.

  In 4-cup glass measureing cup, place evaporated milk; microwave on
  HIGH 5 minutes.  Meanwhile, in medium bowl, combine eggs, remaining
  sugar, orange peel and vanilla; mix well. Gradually stir hot
  evaporated milk into egg mixture; mix well.

  Into prepared mold, pour all but 1 cup egg mixture; place mold in
  microwave. Pour remaining egg mixture into mold. Microwave on
  MEDIUM 7 to 10 minutes, turning every 3 minutes--custard will be
  liquid toward center; it will set as it cools. Cool on wire rack;
  refrigerate at least 6 hours.

  Run small knife around edge of mold to loosen. Hold rimmed serving
  plate over mold; invert; lift off mold. Garnish with orange slices
  and mint, if desired.

  Makes 10 servings.
 


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