1 1/4 c. sugar
2 eggs
6 to 8 egg yolks
1 (12 oz.) can evaporated milk
Grated zest of 1 orange
2 tbsp. orange liqueur

Heat 3/4 cup sugar in heavy skillet over medium heat until melted and golden. Pour into 4 to 5 cup ring mold and tip carefully to coat bottom evenly. Set aside.

Combine eggs, yolks and remaining 1/2 cup sugar in bowl. Whisk to blend thoroughly. Stir in evaporated milk, orange zest and orange liqueur. Pour into prepared mold.

Place mold in large pan and pour in water to come half way up ring mold. Bake at 325 degrees 35 to 40 minutes or until custard is almost set in center.

Cool to room temperature, then refrigerate until chilled. To serve, carefully run thin knife around edges and invert onto serving plate. Let stand until flam releases from mold and sugar syrup drains onto plate. Makes 8 to 10 servings.