Pan with Caramel Ingredients  1 cup sugar 2 tablespoons water Meringue Ingredients: 7 egg whites (1 cup egg whites) 1/2 cup (100 grams) sugar 1 teaspoon baking powder 1 teaspoon vanilla essence Sauce Ingredients: 1/2 cup (100 grams) sugar 7 egg yolks 1 cup fresh milk 1/4 cup orange liqueur Cake Procedure: Preheat oven to 300ºF (160ºC) Round baking tin 8-inch round, 3-inches tall Caramelize sugar with 2 tablespoons water in baking tin. Place 2 tablespoons water in baking tin. Place pan over very low fire, add in the sugar. Shake the pan to mix the water with the sugar; return to fire. Let the sugar melt and turn to a light golden tan. Do not use any metal instrument to stir the mixture; use only a wooden skewer or wooden spoon to stir the mixture. When all the sugar has dissolved, use a hot mitt on your hands and lift the pan from the fire and turn off fire. With mitts still on, tilt the pan from side to side, trying to cover all the sides and bottom of pan with caramel sugar. Let it spread evenly. When all the sides have been covered, set pan down and let cool. Set aside. Mix 1/2 cup sugar with baking powder. Set aside. In bowl of electric mixer, pour in egg whites. Using the wire whisk, beat egg whites on medium speed till foamy; then gradually add the sugar-baking powder mixture in four parts. Beat till the egg whites are stiff but not dry. Whisk in vanilla till just blended in. Carefully spoon meringue into caramelized baking tin, making sure that all the meringue is carefully packed in; avoiding any air pockets. Bake Bain Marie for 1 hour or till the top of the meringue is a golden brown. Turn off the heat in the oven and let the meringue rest inside for about 1 hour. Take the pan from the oven and continue to cool for another hour. Using a thin knife, let the knife go around the edge of the meringue to dislodge any part stuck to the caramel on the sides of pan. Get a serving plate larger than the meringue, with about 2-inch sides, to prevent sauce from falling out; and flip the meringue onto the serving dish and place in refrigerator. Make the sauce. Sauce Procedure: Using a double boiler over low fire, combine sugar, yolks, and milk, stirring constantly, until mixture thickens slightly. Use a wire whisk to stir so that there is no coagulation and the sauce is fine. Remove from fire and stir in the orange liqueur until well blended. Cool sauce and then refrigerate. When sauce is cool, whisk to mix and pour...