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Ingredients
- 3/4 cup sugar
- 3 TBSP boiling water
- 6 eggs
- 1/4 cup orange juice
- 1 TBSP finely grated orange peel
- 1 tsp vanilla
- 1 (14 oz) can sweetened condensed milk
- 1 (12 oz) can evaporated milk
Directions
- Spread sugar evenly over bottom of a heavy skillet.
- Cook over medium heat, stirring constantly, until sugar melts and turns a light caramel color.
- Carefully, add 3 tablespoons boiling water stirring until sugar is dissolved.
- Pour into an ungreased 10 inch glass deep dish pie pan or 2 quart round baking dish.
- Tilt to evenly cover bottom; set aside.
- Heat oven to 325 degrees.
- In a medium bowl, beat remaining ingredients with electric mixer on medium speed 2 minutes or until thoroughly blended.
- Pour over caramelized sugar.
- Place baking dish in a large pan. Pour 1 inch hot water into large pan.
- Bake 50 minutes to 1 hour or until mixture is almost set or knife inserted in center comes out clean.
- Cool 1 hour; refrigerate 1 hour. Run knife around outside edge to loosen; turn upside down onto a 12 inch round serving plate with raised sides to hold liquid.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 110g | |
| Recipe makes 13 servings | |
| Calories 247 | |
| Calories from Fat 69 | 28% |
| Total Fat 7.75g | 10% |
| Saturated Fat 4.19g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 108mg | 36% |
| Sodium 111mg | 5% |
| Potassium 277mg | 8% |
| Total Carbs 37.53g | 10% |
| Dietary Fiber 0.1g | 0% |
| Sugars 37.37g | 25% |
| Protein 7.78g | 12% |
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