Orange-Caramel Custard

• 3/4 cup sugar
• 2 tablespoons water
• 24 ounces evaporated milk 2 cans
• 6 eggs
• 1 tablespoon grated orange peel
• 1 teaspoon vanilla extract
• orange slices optional
• fresh mint optional

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.

sugar, water, milk, eggs, vanilla, orange slices optional, mint optional

Taken from www.yummly.com/recipe/Orange-Caramel-Custard-1667237 (may not work)