Recipe - Orange Carmel Custard

1 cup Sugar
One fourth cup Water
2 cup Milk
2 g Egg yolks
1 teaspoon Orange flavored liqueur
1 Orange peeled with all
White removed
Rind of 1 orange
3 Whole eggs

Preheat oven to 350. Combine One half cup sugar and water, bring to boil in
saucepan and cook without stirring until mixture is dark amber color.
Quickly pour into 6 custard cups. Set aside to cool. Slowly bring milk,
cinnamon stick and orange rind to boil in saucepan. Remove from heat and
let stand 10 min. When cool, remove the cinnamon stick and orange rind.
Beat eggs, egg ylks, remianin One half cup sugar and liqueur. Whisk into milk
and ix well;strain.

Spoon into cups. cover each with piece of foil. Place in baking pan with
enough water to come One half way up cups. Bake 30 minutes until tester comes
out clean. Cool on rack. Unmold onto dessert plates. Garnish with orange
slices. Roxanne Zess tvmt98a

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