Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

--------------------------CARAMEL-------------------------------
2 3x1-inch strips orange peel
-- (orange part only)
-- cut into thin slivers
1/2 c Sugar
1 tb Fresh lemon juice
2 tb Cold water

--------------------------CUSTARD-------------------------------
2 c Low-fat milk
1 tb Coarsely chopped orange peel
-- (orange part only)
2 Whole cloves
1 Cinnamon stick
2 lg Eggs
1 Egg yolk
1/4 c Sugar
1 ts Vanilla extract

FOR CARAMEL: Divide orange peel among six 3/4-cup custard cups.
Combine sugar and lemon juice in heavy small saucepan. Stir over low
heat until sugar dissolves. Increase heat; boil without stirring
until syrup turns golden, brushing down sides of saucepan with wet
pastry brush to prevent sugar crystals from forming and swirling
saucepan occasionally, about 7 minutes. Add 2 tablespoons water
(caramel may bubble up); swirl saucepan to combine. Pour caramel
over strips of orange peel in custard cups, dividing evenly.

FOR CUSTARD: Position rack in center of oven and preheat to 325 F.
Combine milk, orange peel, cloves and cinnamon in heavy medium
saucepan. Heat over medium heat until tiny bubbles form around edge
of pan, stirring occasionally. Remove from heat. Cover and steep 15
minutes.

Strain milk mixture, discarding solids. Whisk eggs, egg yolk, sugar
and vanilla in medium bowl to blend. Gradually whisk in warm milk.
Pour custard over caramel in cups. Place cups in large baking pan.
Transfer baking pan to oven. Carefully add enough boiling water to
baking pan to come halfway up sides of cups. Bake until custards are
set and knife inserted into center comes out clean, about 1 hour 5
minutes. Cool in water bath on rack 2 hours.

Remove cups from water bath; cover with plastic and chill overnight.
Loosen edges of caramel, using tip of small knife. Invert onto
plates, letting caramel drip over custard; serve.

PER SERVING: calories, 180; fat, 4 g; sodiumm, 63 mg; cholesterol,
113 mg

* Source: Bon Appetit - April 1994 * Typed for you by Karen Mintzias

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