Instructions:

Ring of Orange Flan

1 1/4 cups granulated sugar
2 whole eggs
6 to 8 egg yolks
1 (12 ounce) can evaporated milk
Grated peel of 1 orange
2 tablespoons orange liqueur

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 aside.

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. Bake in a 325 degree F oven 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.