| 1 | Preheat oven to 350. |
| 2 | Combine ?c sugar and water, bring to boil in saucepan and cook without stirring until mixture is dark amber color. |
| 3 | Quickly pour into 6 custard cups. |
| 4 | Set aside to cool. |
| 5 | Slowly bring milk, cinnamon stick and orange rind to boil in saucepan. |
| 6 | Remove from heat and let stand 10 min. when cool, remove the cinnamon stick and orange rind. |
| 7 | Beat eggs, egg ylks, remianin ?cup sugar and liqueur. |
| 8 | Whisk into milk and ix well;strain. |
| 9 | spoon into cups. |
| 10 | Cover each with piece of foil. |
| 11 | Place in baking pan with enough water to come ?way up cups. |
| 12 | Bake 30 minutes until tester comes out clean. |
| 13 | Cool on rack. |
| 14 | Unmold onto dessert plates. |
| 15 | Garnish with orange slices. |
| 16 | Roxanne zess tvmt98a |
