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.
