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Ingredients
- 1 1/2 c. granulated sugar
- 1/2 c. water
- 3 lb cream cheese (six (8-oz) pkgs.)
- 3 c. granulated sugar
- 8 x Large eggs
- 4 x egg yolks
- 1 1/2 c. whipping cream Grated peel of 2 oranges (orange part only)
- 1 Tbsp. vanilla
Directions
- To make caramel: Set out two 1 1/2-qt ovenproof bowls. Heat sugar in water over medium-high heat in heavy skillet, stirring constantly as it caramelizes.
- Pour half the caramel into each bowl, tipping to spread the caramel around the bottom and sides.
- To make cake: Preheat oven to 325 degrees. Mix cream cheese and sugar together. Add in Large eggs, yolks and cream; mix, scraping sides of bowl often. Blend in orange peel and vanilla. Pour half into each of the caramel-lined bowls. Place bowls in baking pans and add in warm water to a depth halfway up the bowls. Bake 1 1/2 hrs. Turn off oven and leave bowls in oven another hour.
- Cold slightly. Chill. When ready to serve, take a knife and go around the edge of each bowl to release the cake, then invert the cakes onto plates.
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