| Preheat oven to 350°F (180°C).
In a small heavy saucepan, combine 1⁄2 cup (125 mL) sugar
with the water. Cook over medium heat, stirring constantly,
until sugar is dissolved. Do not let mixture boil while
stirring. Increase heat to medium-high and boil, without
stirring, until mixture caramelizes and is golden in colour,
6 to 8 minutes. Pour immediately into an 8-in. (20 cm) round
baking pan, tilting pan to cover bottom.
Stir eggs with remaining 1⁄2 cup (125 mL) sugar until
blended. Stir in hot milk, orange rind and Grand Marnier or
vanilla. Avoid over-mixing. To eliminate air bubbles in the
baked custard, let egg mixture rest 5 minutes before pouring
into pan over caramel mixture.
Place in a pan of boiling water on middle rack in the
oven and bake until mixture is set, 40 to 45 minutes. Remove
from hot water. Cool on a rack. Cover with foil or plastic
wrap and refrigerate overnight or up to 2 days. To remove
custard from mold, run a spatula carefully around the edge
of the pan. Invert a rimmed serving plate over custard and
turn over. Serve in wedges.
Makes: about 8 servings.
Manitoba Egg Producers
www.mbegg.mb.ca
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