BAKED ORANGE CUPS
6 to 8 servings
In a deep medium bowl, beat egg yolks until fluffy. Gradually add sugar and flour, beating until light and fluffy. Beat in orange peel. Gradually add orange juice and butter, mixing well.
In a second deep medium bowl, beat egg whites until stiff, but not dry, peaks are formed; carefully fold beaten egg whites into orange/sugar mixture. Spoon mixture into 3½ or 4 1/4-inch diameter heat-proof glass baking cups, dividing evenly. Arrange filled baking cups in a shallow baking pan filled with 1 inch of water. Bake, uncovered, in a preheated slow oven (300 degrees F.) for about 45 minutes or until a tester inserted in center of cups comes out clean. Remove cups from oven and pan. Transfer Baked Orange Cups to a wire rack to thoroughly cool.
Serve at room temperature or chilled. Garnish each serving with sweetened flavored whipped cream or whipped topping of choice, if desired. May also garnish each dessert with fresh orange segments or canned mandarin orange segments and/or a piece of candied orange peel, if desired, and a sprig of mint.