1 3/4 c. sugar, divided
10 eggs
1 1/2 c. peach nectar
1/4 c. orange juice concentrate
2 tsp. vanilla
1 tsp. grated orange peel
2 1/2 c. milk, heated very hot (do not boil)
orange peel for garnish, if desired

In heavy saucepan on medium heat, cook 3/4 cup of sugar, stirring constantly, until melted and golden brown. Immediately pour into greased 2-quart casserole flan pan. Tip dish to coat bottom of dish. Place in large baking pan.

In large bowl, beat eggs, orange juice, nectar, vanilla, orange peel and 1 cup sugar. Blend well; stir in milk. Pour into prepared dish. Place pan in 350°F oven. Pour hot water to within 1/2-inch of top of custard.

Bake 1 hour until knife inserted in center comes out clean. Immediately remove from hot water. Cool on rack, then refrigerate until completely chilled.

To serve, run spatula around edge. Invert on serving platter and garnish.