6 eggs
5 tbsp. sugar
Juice of 4 oranges (about 1 1/3 c.)
1 tsp. grated orange rind

CARAMELIZED SUGAR:

8 tbsp. sugar
4 tsp. water

To caramelize the sugar, place the sugar and water in a small skillet. Heat over a medium flame, stirring constantly until the sugar has a golden color. Pour immediately into 6 custard cups or all into a flan pan if you have it and spread it around side and bottom.

To make the custard, lightly beat the eggs with a wire whisk until light colored. Beat in the sugar then gradually add the orange juice and the orange rind. Pour into the custard cups, place them in a pan of hot water and bake at 350 degrees for 45 minutes or until a knife inserted in the custard comes out clean. If using a pan place in a deep pot with enough water (hot), to cover at least half the pan. Remove from the pan of water and cool. To serve, unmold and spoon on the caramelized sugar.