Orange-Caramel Custard

1. 1

   In 5-cup glass ring mold, combine 1/2 cup sugar and the water.

2. 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. 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. 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. 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.

No additional tips available.