With this recipe it definitely tastes better if you make it the day before and chill it. The caramel sauce also releases after a chill.
2/3 cup granulated sugar, divided
1 12-ounce can non-fat evaporated milk
3/4 cup liquid egg substitute (such as Egg Beaters®)
1 tsp pure vanilla extract
1/2 tsp dried orange peel
Preheat your oven to 350°. Heat up 4 cups of water and set aside. Take 6 oven safe custard cups (usually 6-ounces) and spray with cooking spray, set in a glass oven safe 13×9″ baking dish.
In a very heavy small saucepan over medium heat melt 1/3 cup of the granulated sugar. Do not stir, occasionally swirl the pot to heat evenly. When fully melted quickly divide it with a spoon between the 6 prepared custard cups and let sit for a couple of minutes to cool.
Meanwhile in a medium mixing bowl whisk the remaining ingredients together. Divide between the cups.
Carefully add the hot water to the baking dish, around the filled cups, to about 1″ deep.
Carefully put in the oven and bake for 25 minutes. Check for being done by inserting a butter knife, if clean they are done. It may take up to 45 minutes.
Chill overnight for best results. To unmold, run a thin butter knife around the edge, invert onto plate.