: Caramel:
1/2 c sugar
3 TB water
: Juice of half a lemon
: Custard:
1 c freshly squeezed orange
: juice
5 whole eggs
2 egg yolks
1/2 c sugar
2 TB heavy cream
1 ts vanilla
Preheat the oven to 350. Begin by making the caramel.
Combine the sugar, water and lemon juice in a heavy
bottomed saucepan and cook until the mixture is thick,
bubbly and amber colored. This mixture will be very
hot, don't touch. Pour the caramel into an 8-inch cake
pan, swirling it around so it covers the entire bottom
of the pan. Set aside. Prepare the custard. Whisk the
orange juice, eggs, egg yolks, sugar, cream, and
vanilla together until smooth. Pour the custard
mixture over the caramel. Set inside of a larger pan,
and pour enough hot water in the larger pan to reach
halfway up the sides of the custard pan. Bake until
the custard is firm, about 30 minutes. Allow to cool
to room temperature, and refrigerate until needed.
Using a knife, loosen the edges of the custard from
the sides of the pan. Invert a plate on top of the pan
and quickly flip it over. The caramel from the bottom
of the pan forms its own sauce for this dish.
