Caramel ring

Put the kettle on flame with milk, half the sugar, vanilla, cinnamon, a piece of orange peel and coffee.

Bring to a boil and then, keeping the flame moderatissima, simmer slowly for 70 minutes, stirring occasionally.

After the stipulated time, remove the milk from the heat, remove the vanilla, cinnamon and orange peel and let cool completely.

Melt 100 g of sugar in another small saucepan with 2 tablespoons of water and orange juice; allow to Brown well, then this caramel coated smooth walls of a round pudding mold, with the central hole.

Break the eggs into the egg whites from the yolks, place them in a bowl with the remaining sugar and mount them with a small whip.

Add the milk cold, now that you put it through the strainer, and add two egg whites very firm, stirring gently so as not to remove them.

Pour the mixture into the mold, even out the surface with the back of a spoon and cook in a Bain-Marie in the oven at 180 degrees for 1 hour.

Let cool the cake, then place it in the freezer for 2 hours: when serving turn it upside down on a serving plate.

To facilitate the operation dip an instant the mold into boiling water.