Orange-Caramel Custard
By: Andie Mitchell
Published: Tuesday, December 15, 2009 - 11:09pm

Ingredients




3/4 cup Sugar
2 tablespoons water
24 ounces Evaporated milk (2 cans)
6 lrg Eggs
1 tablespoon Grated orange peel
1 teaspoon Vanilla extract
Orange slices (optional)
Fresh mint (optional)

Preparation

1 In 5-cup glass ring mold, combine 1/2 cup sugar and the water. 2 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. 3 In a 4-cup glass measuring 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. 4 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. 5 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.