Heat 3/4 cup sugar in heavy skillet over medium heat until melted and golden.
Pour into a 4- to 5-cup ring mold; tip mold carefully to coat bottom evenly. Set
Combine whole eggs, yolks, and remaining 1/2 cup sugar in bowl. Whisk to blend
thoroughly. Stir in evaporated milk, orange peel and orange liqueur. Pour into prepared
mold. Place mold into a large pan; pour in water to come halfway up mold.
a 325 degree F oven for 35 to 40 minutes, or until custard is almost set in center.
Let cool to room temperature; refrigerate until chilled.
To serve: Carefully run a think knife around edges. Invert onto serving plate.
Let stand until flan releases from mold and sugar syrup drains onto plate.
Yield: 8 to 10 servings.
Posted by kdipaolo at Recipe Goldmine May 17, 2001.