| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Desserts |
10 |
Servings |
INGREDIENTS
| 3/4 |
c |
Sugar water |
| 24 |
oz |
Evaporated milk (2 cans) |
| 6 |
lg |
Eggs |
| 1 |
tb |
Grated orange peel |
| 1 |
ts |
Vanilla extract |
|
|
Orange slices (optional) |
|
|
Fresh mint (optional) |
INSTRUCTIONS
1. 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. 2. 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
A Message from our Provider:
“Though our feelings come and go, God’s love for us does not. #C.S. Lewis”