*  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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