|Sugar||2⁄3 Cup (10.67 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Orange peel||1 , minced|
|Lemon peel||1 , minced|
|Unsalted butter||2 Tablespoon (At Room Temperature)|
|Eggs||8 , separated|
|All purpose flour||5 Tablespoon|
|Orange juice||1 1⁄2 Cup (24 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
Position rack in center of oven and preheat to 350°F.
Fill roasting pan half full with hot water and set in oven.
Combine 2/3 cup sugar with water in heavy 1-quart saucepan and bring to boil, tilting and tipping pan until sugar is completely dissolved.
Continue boiling, swirling pan frequently, until liquid is caramel in color.
Working quickly, pour syrup into 1 1/2-quart ring mold, tipping mold so inside is completely coated with caramel.
Combine remaining sugar and citrus peels in processor work bowl or other large bowl.
Add butter and blend in processor or with electric mixer.
Add egg yolks and flour and mix until smooth.
Add juices and blend well.
Using electric mixer, beat egg whites in separate bowl until stiff but not dry.
Mix 1/4 of whites into custard mixture, blending thoroughly by hand.
Fold in remaining whites.
Pour into caramelized mold.
Set mold in water bath and bake 40 minutes.
Remove from water bath and let stand at room temperature 1 hour.
Refrigerate at least 3 hours or overnight.