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1
Peel orange and lime into thin strips with as little white pith as possible. (the rest of the fruit will
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2
not be used in this recipe).
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3
Combine peel, milk, 3/4 cup sugar and salt in a large pan. Bring it to a boil and cook gently until it is reduced to 3 cups. (stir occasionally to break the film that forms on the surface) When done,
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4
strain and cool slightly.
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5
In the meantime, heat 3/4 cup sugar in a skillet over medium heat until sugar begins to melt. Reduce heat to medium and continue to cook, stirring occasionally. When sugar is melted and brown,
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6
immediately spoon over bottom and sides of a shallow 1-1/2 quart baking dish and cool.
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7
Begin preheating oven to 325 F.
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8
Beat eggs into a large bowl. Gradually add warm milk mixture to eggs and beat well. Then, pour the mixture into the baking dish containing the caramelized sugar.
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9
Place the baking dish into a pan and pour water into the pan until it reaches half way up the sides of the baking dish. Bake about 11/2 hours or until a knife inserted offcenter comes out clean. If
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10
necessary, cover loosely with foil to prevent excess browning.
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11
Remove dish from hot water and cool. Then refrigerate for at least 3 hours. Run a knife around the edge and invert onto a platter just before serving.
