1/2 c  Sugar
1 tb Water
3    Eggs
1/4 c  Frozen orange juice concentr
12 oz Evaporated milk
1/2 c  Milk
2 ts Vanilla
1/8 ts Almond extract

Preheat oven to 300.

Mix 1/4 cup sugar with water in heavy small saucepan. Cook over medium-low
heat until sugar dissolves, stirring frequently. Increase heat and cover
and boil without stirring until sugar turns deep golden brown. Immediately
pour caramel into six 6-ounce custard cups.

Whisk eggs, orange juice concentrate and remaining 1/4 cup sugar in large
bowl. Gradually whisk in both milks and extracts. Divide custard among
prepared cups. Place cups in large baking pan and add enough hot water to
pan to come halfway up sides of cups. Bake until custards are set, about 1
hour 20 minutes. Remove cups from water and refrigerate. Invert cups when
ready to serve.