Directions

• In a small skillet, combine sugar and orange juice; cook over
• medium-low heat for 10-15 minutes or until mixture is golden brown,
• stirring occasionally. Quickly pour into six ungreased 6-ounce
• ramekins or custard cups, tilting to coat bottom of dish. Let stand
• for 10 minutes.
• For custard, in a small saucepan, heat milk until bubbles form around
• sides of saucepan. Remove from the heat. In a small bowl, whisk the
• eggs, sugar and salt. Stir half of the warm milk into egg mixture;
• return all to pan and mix well. Stir in orange peel and extract.
• Slowly pour into prepared ramekins.
• Place ramekins in a baking pan. Fill pan with boiling water to a
• depth of 3/4 in. Bake, uncovered, at 325° for 30-35 minutes or
• until centers are just set (mixture will jiggle). Remove ramekins