|¾ cup||Sugar water|
|24 ounces||Evaporated milk (2 cans)|
|1 tablespoon||Grated orange peel|
|1 teaspoon||Vanilla extract|
|Orange slices (optional)|
|Fresh mint (optional)|
1. In 5-cup glass ring mold, combine ½ 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.
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