Orange-caramel Custard
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Desserts | 10 | Servings | |
INGREDIENTS
| 3/4 | c | Sugar |
| 2 | T | water |
| 24 | oz | Evaporated milk, 2 cans |
| 6 | Eggs | |
| 1 | T | Grated orange peel |
| 1 | t | Vanilla extract |
| Orange slices, optional | ||
| Fresh mint, optional |
INSTRUCTIONS
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. 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 minutes--custard 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
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Nutrition (calculated from recipe ingredients)
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Calories: 198
Calories From Fat: 71
Total Fat: 8g
Cholesterol: 131.3mg
Sodium: 115.2mg
Potassium: 270.6mg
Carbohydrates: 23.2g
Fiber: <1g
Sugar: 22.8g
Protein: 8.5g