Recipe - Orange-Caramel Custard

Three fourths cup Sugar
2 tablespoon water
24 ounce Evaporated milk (2 cans)
6 lg Eggs
1 tablespoon Grated orange peel
1 teaspoon Vanilla extract
Orange slices (optional)
Fresh mint (optional)

1. In 5cup glass ring mold, combine One half cup sugar and the water.
Microwave on HIGH 6 minutes (stirring after 3 minutes), or until sugar
syrup is just goldendo not overcook. Holding mold with potholders, slowly
rotate mold until bottom and sides are coated; set aside to cool. 2. In
4cup 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. 3. Into prepared mold, pour all but 1 cup egg mixture;
place mold in microwave. Pour remaining egg miture into mold. Microwave on
MEDIUM 7 to 10 minutes, turning every 3 minutescustard will be liquid
toward center; it will set as it cools. Cool on wire rack; refrigerate at
least 6 hours. 4. 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini