Preparation:
Butter 8 six-ounce ramekins. Place water and sugar in a glass mixing bowl; microwave on high until dark brown and bubbly. This takes about 12 minutes, but watch it carefully because it goes from brown to burned in seconds. Immediately pour the caramel into the cups, dividing evenly.
Preheat oven to 325o. Blend all ingredients except egg yolks in a saucepan. Cook until just warmed. Remove from heat. Cool slightly and strain to remove orange peel. Whisk in egg yolks. Pour mixture into ramekins on top of caramel. Place ramekins in a large baking pan and fill pan halfway with warm water. Bake 1 hour and 15 minutes. Remove ramekins from oven and chill several hours. These will keep in the refrigerator for several days. To serve, invert onto individual serving plates. |
