1 2/3 c. sugar
7 eggs
1 can evaporated milk
1 2/3 c. milk or half and half
1/2 tsp. salt
1 tbsp. vanilla
1 tbsp. grated orange peel

Put 1 cup sugar into deep heavy pan. Place over low heat and stir until sugar is melted and golden. Coat bottom and sides of flan pan, individual ramekins, or deep quiche pan; let cool.

Beat eggs slightly. Add remaining 2/3 cup sugar, milk, salt, vanilla and orange peel; mix well. Turn custard into caramel coated pans. Set in a larger pan with approximately 1 inch of hot water. Bake in moderately slow oven (325 degrees) for 1 hour. Test with knife in center. Cool, then chill. Invert onto serving platter with sides high enough to catch caramel.