-
1
Caramalize 1/2 cup sugar in heavy skillet or saucepan.
-
2
Quickly pour into 3-quart oval shaped baking dish, covering bottom evenly.
-
3
In bowl, beat together egg yolks, eggs, remaining 1/2 cup sugar, condensed milk, half and half, orange peel and 1 tablespoon Grand Marnier.
-
4
Turn into caramel-lined dish.
-
5
Prepare Cake Batter.
-
6
Gently spoon over flan mixture.
-
7
Place dish in larger pan and pour in hot (not boiling) water to come half-way up sides of baking dish.
-
8
Bake at 325F (160C) for 1 hour or until cake is done.
-
9
Cool on rack.
-
10
Spoon over remaining 3 tablespoons liqueur.
-
11
Chill, covered, until ready to serve.
-
12
Invert onto serving platter and garnish with berries, oranges or other fresh fruit.
-
13
Sift together flour, 1/4 cup sugar, baking powder and salt in small bowl.
-
14
Make well in center and add yolks, oil, liqueur and orange juice.
-
15
Stir until blended, starting from center.
-
16
Beat egg whites with cream of tartar until foamy.
-
17
Gradually add remaining 1/4 cup sugar and beat until stiff, but not dry.
-
18
Gently fold batter into whites.
-
19
Blend reserved pineapple syrup, sugar, cornstarch and rum in small saucepan.
-
20
Heat to boiling until thickened and clear.
-
21
Stir in butter.
-
22
Cool for 5 minutes.
