Caramelize :
½ C. sugar
in a small heavy skillet over medium heat by stirring constantly for 8 to 10 minutes or till sugar melts and turns a rich brown color. Remove from heat and immediately pour into a 4 ½ C. metal ring mold (8 inch diameter). Holding mold with potholders quickly rotate mold so sugar coats the bottom and sides evenly.
In a large mixing bowl lightly beat:
6 eggs.
Stir in:
3 C. milk
½ C. sugar
1 ½ t. vanilla
1 t. grated orange peel.
Place caramel- coated ring mold in a 9x9x2 inch or 13x9x2 inch baking pan on an oven rack. Pour egg mixture into mold. Pour the hottest tap water available into the baking pan around the mold to a depth of 1 inch. Bake in a 325 degree oven for 50 to 53 minutes or till a knife inserted halfway between center and edge comes out clean. Remove the mold from the hot water. Cool flan on a wire rack. Chill for at least 3 ½ hours.
Un-mold flan by loosening edges with a spatula. Slip end of spatula down sides to let air in. Invert mold onto serving platter. Spoon any caramel mixture atop custard. Pile in center of mold:
sliced strawberries
sliced kiwi
Makes 10 to 12 servings
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